Title: Twenty-Four Hour Potato Salad
Categories: Salad
Yield: 8 Servings

1 md Cabbage; shredded
6 sm Cooked potatoes; thinly
-sliced
6 Boiled eggs; thinly sliced
1 Onion; chopped or in rings
1 Bell pepper; cut in rings
Mayonnaise

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 , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.