Potato Salad (It Is Sometimes Called in Israel Mayo Salad)

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1/2 c Mayo
1 cn Peas and cubed carrots
Salt to taste
4 Eggs
6 md Potatoes

Original recipe makes 12 Servings



Source : shall we say traditional? Serves : about 12 buffet servings 1. Boil unpeeled potatoes and eggs in uncovered pot. When boiling, continue to heat until potatoes can be pierced with fork easily. Remove from heat, pour water and cover with cold water. 2. Peel eggs and potatoes. Cube. 3. Mix potatoes, eggs, sieved can contents. Add salt and then mayo. Salad should be very "pasty". 4. Before serving, turn over from bowl into serving dish (can be done in any fancy shaped bowl). If done correctly, salad will hold its shape. 5. Garnish with chopped parsley or stoned olives or really anything (since the color is off-white, any garnish looks good on it). Posted to JEWISH-FOOD digest by "???? ????ODh" on Apr 27, 1998

Calories Per Serving: 239 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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