Week of August
26, 2001
BAKED POTATO SALAD
| 4 lg. potatoes, baked and cooled | 10 or 12 black olives, chopped |
| (may use leftovers) | 3 eggs, hard-boiled |
| 1 carrot, peeled and grated | Kraft mayonnaise (not salad dressing) |
| 1 small onion, peeled and chopped fine | Salt, to taste |
| or onion powder to taste | paprika |
Peel the baked and cooled potatoes, leaving a little of the skin on here and there for flavor, and cut them into cubes. Add carrots, onion or onion powder and olives. Chop 2 of the eggs and add to mixture. Moisten with mayonnaise and add salt to taste. Mix carefully. Pour into lettuce lined bowl. Slice remaining egg and place on top for garnish. Sprinkle with paprika.
If
you like this recipe then order the book!!!!
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