1 1/2 tablespoons salt (gotta go easy here, if you have blood pressure like mine)
3 eggs, hard cooked
7 cups diced, cooked potatoes
1 cup chopped celery
1/4 cup sliced green onions
2-oz. jar chopped pimiento, well drained, reserving 1 teaspoon
Three 3-inch green onion tops
9-oz. package Green Giant Frozen Early Baby Peas, thawed, drained on paper towels
Line bottom and sides of a 9x5" loaf pan with waxed paper. In a large bowl, combine mayonnaise, vinegar, mustard and salt. Slice one hard-cooked egg diagonally to obtain 3 slices. Set aside for garnish. Chop remaining eggs. Gently stir chopped eggs, potatoes, celery, sliced onions and pimiento into dressing mixture.
To create garnish, place 3 reserved egg slices, green onion tops and reserved chopped pimiento in center of prepared pan. On top of garnish, layer 1/2 of potato salad mixture, then peas, and then remaining potato salad mixture. Cover. Refrigerate for at least 4 hours. To serve, turn onto platter or serving tray.
Yields: 12 servings
Preparation Time: 5 hours -- Do it the day before the party.