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Title: Potato Salad (It Is Sometimes Called In Israel Mayo Salad)
Yield: 12 Servings

Ingredients

      6 md potatoes
      4    eggs
      1 cn peas and cubed carrots
    1/2 c  mayo
      1    salt to taste

Instructions

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 "o•‚„ Šo… ODh" on
Apr 27, 1998

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