Recipe: Cold-Cut and Vegetable Platter with Potato Salad (Woman's Day magazine, 1979)

COLD-CUT AND VEGETABLE PLATTER

FOR THE POTATO SALAD:
1/4 cup minced onion (1 small)
1/3 cup mayonnaise (or to taste)
1/3 cup minced parsley or watercress (optional)
2 tablespoons cider vinegar
Salt and ground black pepper
6 warm medium potatoes, cooked, peeled and diced
FOR SERVING:
4 to 6 large carrots, cut in 1-inch pieces
Greens
1 medium cucumber, peeled and cut in spears
4 to 6 hot cherry peppers or chilies
8 to 12 ounces sliced cold cuts or cooked ham

Stir together onion, mayonnaise, parsley, vinegar, 3/4 teaspoon salt and 1/4 teaspoon pepper. Add potatoes; toss to mix; cover lightly and chill.

TO PREPARE FOR SERVING:
Simmer carrots in lightly salted water until crisp-tender. Drain; season with pepper.

Line serving platter with greens. Mound potato salad in center. Surround with carrots, cucumber, cherry peppers and rolled cold cuts.

Good with buttered pumpernickel.

Makes 4-6 servings
From: Recipelink.com
Source: Magazine recipe clipping: The Collector's Cookbook #278 - Hearty Cold Dishes, Woman's Day magazine, September 4, 1979