AuthorRetroRuth
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From Newspaper Clipping

Tested Recipe!

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 1 ½ pounds potatoes
 12 oz can of corned beef
 2 hard-boiled eggspeeled and chopped
 1 cup chopped celery
 ½ cup chopped onion
 2 tsp dry mustard
 1 tbsp lemon juice
 1 tsp sugar
 1 tsp salt
 ½ tsp pepper
 ½ tsp caraway seedscrushed
 1 cup mayonnaise
 Parsley, cherry tomatoes, hard-boiled eggs and mayonnaise for garnish

1

Cook potatoes in boiling salted water, drain and cool slightly. Cut into ½ inch cubes.

2

Remove corned beef from the can; separate with a fork. Combine with potatoes, eggs, celery, and onion in a large bowl. Reserve. Blend dry mustard with lemon juice in a small bowl until smooth. Stir in sugar, salt, pepper and caraway seeds and add 1 cup mayo. Blend well and gently fold into potato mixture.

3

Spoon salad in a long strip on double thickness of foil; roll up, enclosing in foil. Press to form an even cylinder about 10 inches long. Fold in ends of foil to seal. Chill overnight.

4

To serve, carefully unroll potato salad onto a serving platter (it should be firm enough to hold its shape and slice easily.) Spread with ½ cup mayonnaise. Garnish with parsley, cherry tomatoes, and eggs and cut into even slices to serve.

Ingredients

 1 ½ pounds potatoes
 12 oz can of corned beef
 2 hard-boiled eggspeeled and chopped
 1 cup chopped celery
 ½ cup chopped onion
 2 tsp dry mustard
 1 tbsp lemon juice
 1 tsp sugar
 1 tsp salt
 ½ tsp pepper
 ½ tsp caraway seedscrushed
 1 cup mayonnaise
 Parsley, cherry tomatoes, hard-boiled eggs and mayonnaise for garnish

Directions

1

Cook potatoes in boiling salted water, drain and cool slightly. Cut into ½ inch cubes.

2

Remove corned beef from the can; separate with a fork. Combine with potatoes, eggs, celery, and onion in a large bowl. Reserve. Blend dry mustard with lemon juice in a small bowl until smooth. Stir in sugar, salt, pepper and caraway seeds and add 1 cup mayo. Blend well and gently fold into potato mixture.

3

Spoon salad in a long strip on double thickness of foil; roll up, enclosing in foil. Press to form an even cylinder about 10 inches long. Fold in ends of foil to seal. Chill overnight.

4

To serve, carefully unroll potato salad onto a serving platter (it should be firm enough to hold its shape and slice easily.) Spread with ½ cup mayonnaise. Garnish with parsley, cherry tomatoes, and eggs and cut into even slices to serve.

Potato Salad Roll

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