Meat Salad Sandwiches
|Cooked diced potatoes||5 Cup (80 tbs)|
|Chopped onion||1 Tablespoon|
|Diced celery||1 Cup (16 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Canned luncheon meat||24 Ounce|
|Pimiento||1 , chopped|
Combine potatoes with onion, celery, salt, vinegar, oil, may- onnaise and Tabasco.
Toss lightly with two forks being careful not to break potatoes.
Cover and chill.
Cut luncheon meat into 18 slices; spoon potato salad on half the slices; top with remaining luncheon meat slices.
If desired sandwiches may be served open face and garnished with pimiento, olives and green pepper rings.