"Potato Salad"

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  • 2 1/2 lbs potatoes

  • 1 tsp. salt

  • 1/4 cup chopped onion

  • 1/4 cup chopped green pepper

  • 2 cream cheeses (2 oz. each)

  • 1/2 cup mayonnaise


Cook diced potatoes in boiling salted water. When soft, drain and add onion and green pepper. Place in a covered casserole and store in the refrigerator for two hours. Mix the cream cheese with the mayonnaise and add the potatoes. Mix gently so potato cubes will not break. Serve over a chilled bed of lettuce.


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