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Layered Potato Salad

Guest Author - Sandy Moyer

Layered Potato Salad

When layered in a glass or other transparent serving bowl, this potato salad makes an attractive presentation.

  • 6 medium potatoes
  • 2 small onions - sliced thin and separated
  • 3 hard boiled eggs - chopped
  • 1 cup pimento stuffed green olives - sliced
  • paprika

    mustard sauce

  • 3/4 cup mayonnaise
  • 1/4 cup prepared yellow mustard

Preparation -
Microwave the potatoes on full power for 16 to 18 minutes or until barely fork tender. Wrap the cooked potatoes together in a large piece of aluminum foil for about 10 minutes. Meanwhile, blend the mayonnaise and mustard together; set aside. Remove the potatoes from the foil; peel and slice. In a transparent serving bowl, place a layer of sliced potatoes, a layer of onion slices, a layer of chopped hard-boiled eggs, and a layer of sliced olives. Drizzle with half of mustard sauce. Repeat, then sprinkle lightly with paprika. Serve chilled.



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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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