Ingredients

3 large potatoes
1 C. cooked diced carrots
1/2 C. pimentos, cooked, chopped
1/4 C. wine vinegar
mayonnaise to taste
1 C. cooked peas
1/2 C. minced onion
1/4 C. olive oil
1 1/2 tsp. salt
1 1/2 tsp. pepper
Garnish:
parsley sprigs
slivers of pepper
carrot slices
1 hard boiled egg, chopped

Cooking Instructions

Boil the potatoes, in skins, until tender. When cool, peel and dice small. Put in large bowl. Add vegetables and toss with oil, vinegar, salt and pepper. Add a few spoons mayonnaise, to taste, toss. Mound on oval platter and smooth sides with a knife. Decorate with garnishes. Chill before serving. Serves 8-10.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)