Recipe by twissis
I got this recipe as part of "Recipe Exchange Mode" with SusieQusie who found it in the "1 of a Kind Cookbook" of the Junior League of Mobile, AL. The real beauty of this recipe is two-fold - a truly unique presentation and a potato salad mixture you can tweak to suit your personal preferences. Think about it - no more bowls of potato salad sitting on your patio or dining room table getting warm. Prepare however many roll-ups you think you will need, keep them refrigerated, while your guests or family eat, and replenish the supply as needed. Way cool, huh? (Time does not include time to cook potatoes or hard boil the eggs, but I have allowed 15 minutes to prepare all the ingredients for assembly.)
Top Review by Kumquat the Cat's friend
I liked this recipe because it was low-fat already and then I tweaked to make even lower fat. I used Hellman's reduced calorie mayonnaise and Light & Lively low-fat cottage cheese. Instead of 4 eggs I used 2 in the salad and 1 for garnish. Instead of regular salt I used some fennel "dipping" salt that my nephew made me for Christmas , then I added some additional salt on top of that (low-salt is not my thing). I only had one problem with this, which is that I used regular waxed paper (not parchment as per recommendation) and it tore and the whole recipe was in danger of falling on the floor. Maybe parchment would have worked better! Thanks twissis! Last recipe for Recipe Swap #16!
- 3 medium potatoes (boiled, peeled, mashed with no liquid added)
- 1⁄3 cup mayonnaise
- 1 teaspoon salt
- 1⁄2 teaspoon paprika
- 1⁄2 cup celery, finely chopped
- 3 eggs, hard-boiled and finely chopped
- 2 tablespoons onions, minced
- 1 cup cottage cheese
- 2 tablespoons mayonnaise
- 2 tablespoons green bell peppers, finely chopped
- 1 egg (hard-boiled and sliced)
- paprika (optional)
Directions See How It's Made
- Peel, boil, drain and mash potatoes. DO NOT ADD ANY LIQUID!
- Combine potatoes with 1/3 cup mayonnaise, salt and paprika.
- Stir in celery, hard boiled eggs and onion.
- Refrigerate until well-chilled.
- On waxed paper, pat potato mixture into a 12 X 9" rectangle.
- Combine cottage cheese, 2 Tablespoons mayonnaise, and green pepper.
- Spread cottage cheese mixture over potato rectangle to within 1" of edges.
- Using wax paper as your guide, gently roll up (starting from the short side)and chill.
- Garnish with parsley and egg slices.
- Sprinkle with paprika if desired.
- NOTE: I thought assembly might be a greater challenge than stated, so when I made this recipe here is what I did:
- I used parchment paper brushed lightly with olive oil using my pastry brush. Then I wiped it to a very thin film using paper towel, folded the parchment paper several times on the edge where I intended to begin the roll, so I would be able to firmly manage the roll. I spread the potato mixture on the paper, chilled it in my freezer for 15 minutes and rolled it up with no problem.