Layered Potato Salad Sounds Yummy for Labor Day Picnics
Here is a delicious recipe that I hope your family enjoys as much as mine. Makes enough for 14-15 half cup servings. This year will are going to halve the recipe. Be sure to make enough for leftovers.
1 (2oz) pimiento in a jar, diced and drained
6 cups potato salad from a deli
1 1/2 cups frozen, thawed green peas
Line a 9×5 inch loaf pan with plastic wrap.
Stir pimiento and potato salad together
Spoon half of the potato salad mixture into plastic wrap lined pan and put peas on top. Put the rest of potato salad over peas, evenly. Gently press. Serve right away or refrigerate until it is time to serve.
To serve, invert onto serving platter. Peel off plastic wrap.
This is just as good without the pimiento if that isn’t your favorite food. But be sure the potato salad is really creamy. If you can’t find that at a deli, you could always try homemade potato salad.