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Potato Salad Roll

salads, potatoes

3 cups cold mashed potatoes; about 7 uncooked
1/3 cup mayonnaise
2 teaspoons chopped onion
2 teaspoons milk
1/2 teaspoon salt
1/2 teaspoon paprika
3 tablespoons chopped fresh parsley
lettuce leaves
----FILLING----
6 hard-cooked eggs; chopped
1/4 cup finely chopped sweet green pepper
1/4 cup pimientos
2 tablespoons mayonnaise
1/4 teaspoon salt
pinch pepper

Filling: In bowl, stir together eggs, green pepper, pimientos, mayonnaise, salt and pepper; set aside. In separate bowl, stir together potatoes; mayonnaise, onion, milk, salt and paprika. Evenly spread on large sheet of waxed paper into 12x8 inch rectangle. Spread filling over top; roll up, jelly roll style, using waxed paper to aid rolling. Sprinkle with parsley. Cover and refrigerate for at least 2 hours or until chilled. (Roll can be refrigerated for up to 1 day.) Slice and serve on lettuce leaves. Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Contributor: Canadian Living's Best Vegetables.

Yield: 12 servings

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