Meat And Potato Salad Recipe
Ingredients
| Mayonnaise | 3/4 Cup (16 tbs) | |
| French dressing | 1/4 Cup (16 tbs) | |
| Prepared mustard | 1 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Worcestershire | 2 Teaspoon | |
| Onion | 2 Tablespoon, minced | |
| Salt | 1/2 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 2 pounds cold, cooked potatoes, cut into 1/2-inch cubes | ||
| 1/2 pound Swiss cheese, in 1/4-inch cubes | ||
| 3 cups drained cooked peas | ||
| 18 thin Bologna slices | ||
| Pickle | 18 | |
| 3 hard-cooked eggs, sliced | ||
| 2 2-pound cans rolled anchovy fillets, drained | ||
Directions
Early on day, if desired:
In large bowl, stir mayonnaise with French dressing, mustard, lemon juice, Worcestershire, onion, salt, paprika, and pepper until blended.
Fold in potatoes, cheese, and peas; refrigerate.
Just before suppeer.
1. On large serving platter arrange potato-cheese salad; then fold each Bologna slice into a cone; insert a pickle slice in each. Arrange at either end of salad.
2. Next, arrange some of egg slices and rolled anchovy fillets on each side of salad.
In large bowl, stir mayonnaise with French dressing, mustard, lemon juice, Worcestershire, onion, salt, paprika, and pepper until blended.
Fold in potatoes, cheese, and peas; refrigerate.
Just before suppeer.
1. On large serving platter arrange potato-cheese salad; then fold each Bologna slice into a cone; insert a pickle slice in each. Arrange at either end of salad.
2. Next, arrange some of egg slices and rolled anchovy fillets on each side of salad.
Chef
