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Meat And Potato Salad

Party.Freak's picture
Ingredients
  Mayonnaise 3⁄4 Cup (12 tbs)
  French dressing 1⁄4 Cup (4 tbs)
  Prepared mustard 1 Tablespoon
  Lemon juice 2 Tablespoon
  Worcestershire 2 Teaspoon
  Minced onion 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Paprika 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cooked potatoes 2 Pound, cut into 1/2-inch cubes (cold)
  Swiss cheese 1⁄2 Pound, cut into 1/4-inch cubes
  Drained cooked peas 3 Cup (48 tbs)
  Bologna slices 18 (thin)
  Pickle slices 18
  Hard cooked eggs 3 , sliced
  Canned rolled anchovy fillets 4 Pound, drained (2 cans, 2-pound each)
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Potato

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