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Potato Salad Roll

Yields1 Serving

Tested Recipe!

 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

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


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.


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.


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.