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May 1999 Issue
Spring has Sprung
by Victoria Smith
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I find that I am wondering if our neighborhood will host a block party this year.  I know that it's early to think about it, but I do like parties. There are three definite divisions to any party.
  • Preparation
  • The Party itself
  • Clean up
My favorite is the middle one.

Since most people prefer to hang out with friends and eat, as opposed to working, I have a couple of recipes to reduce the misery of preparation time.

 

Party Potato Salad

  • 1 cup mayonnaise or salad dressing
  • 1 tablespoon vinegar
  • 1 tablespoon prepared mustard
  • 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.
 

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