(Twenty-five Persons) Wash and then cook eight pounds of potatoes until tender and then, when cool, peel and cut into thin slices into a large mixing bowl. Now add One cup of finely chopped onions, One-half cup of finely chopped parsley, One cup of finely chopped green peppers, Two cups of finely chopped celery, Two cups of mayonnaise or cooked dressing, One-half cup of vinegar, One tablespoon of salt, One teaspoon of pepper, One and one-half teaspoons of mustard. Toss to mix thoroughly and then prepare individual nests of lettuce and place three-quarters cup of the potato salad in each nest. Mould it into a cone and then lay four sardines, tail end up, against the salad. Garnish with finely chopped parsley and serve.

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