RFCJ RECIPE ARCHIVE
Posted by : Joel W./Mirjam D. Side: Potato, Egg and Onion Appetizer - meat, pareve
3-4 potatoes 4 hard cooked eggs 3 tbs very soft margarine or shmaltz Salt and pepper to taste 1 onion, grated 1/4 cup chopped green pepper (optional) Boil the potatoes in their skins until tender. Cool the potatoes and peel. Chop them together with the eggs until very well chopped. Add the remaining ingredients and mix well. Chill thoroughly. Serve with a fresh vegetable salad. Serves 8.
