Meat And Potato Salad
|Mayonnaise||3⁄4 Cup (12 tbs)|
|French dressing||1⁄4 Cup (4 tbs)|
|Prepared mustard||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Minced onion||2 Tablespoon|
|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)|
|Hard cooked eggs||3 , sliced|
|Canned rolled anchovy fillets||4 Pound, drained (2 cans, 2-pound each)|
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.