Twenty-four Hour Potato Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Salad | 8 | Servings | |
INGREDIENTS
| 1 | Cabbage, shredded | |
| 6 | Cooked potatoes, thinly | |
| sliced | ||
| 6 | Boiled eggs, thinly sliced | |
| 1 | Onion, chopped or in rings | |
| 1 | Bell pepper, cut in rings | |
| Mayonnaise |
INSTRUCTIONS
This salad is in layers. Start with cabbage. Spread mayonnaise on top. Layer ingredients putting thin layer of mayonnaise between each layer (cabbage, mayo, potatoes, mayo, eggs, mayo, onion, mayo, etc.) Refrigerate for 24 hours or overnight. LINDA MINK From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 162
Calories From Fat: 33
Total Fat: 3.7g
Cholesterol: 139.5mg
Sodium: 62.1mg
Potassium: 642.6mg
Carbohydrates: 24.8g
Fiber: 3.4g
Sugar: 2.2g
Protein: 7.6g