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Potato Salad (it Is Sometimes Called In Israel Mayo Salad

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CATEGORY CUISINE TAG YIELD
Eggs Jewish 12 Servings

INGREDIENTS

6 Potatoes
4 Eggs
1 Peas and cubed carrots
1/2 c Mayo
Salt to taste

INSTRUCTIONS

1998    
Source : shall we say traditional?  Serves : about 12 buffet servings
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. Peel eggs and
potatoes. Cube. Mix potatoes, eggs, sieved can contents. Add salt and
then mayo. Salad should be very "pasty". 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. 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 "øòéä èøàáODh" <tarab@netvision.net.il> on Apr 27,

A Message from our Provider:

“Even in a ‘New Age\”, God’s truth is crystal clear”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 144
Calories From Fat: 44
Total Fat: 5g
Cholesterol: 64.5mg
Sodium: 123.9mg
Potassium: 472.3mg
Carbohydrates: 21.1g
Fiber: 2.3g
Sugar: 1.5g
Protein: 4.3g


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