24-hour Potato Salad

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  • 1 medium head cabbage, shredded fine
  • 6 small potatoes, boiled and thinly sliced
  • 6 boiled eggs, thinly sliced
  • 1 Onion, sliced real fine in rings (or chopped small)
  • 1 bell pepper, sliced thin in rings (or chopped real fine)
  • Mayonnaise (this takes a LOT of mayonnaise)
  • salt and pepper


  1. Place layer of shredded cabbage in round salad bowl, then a layer of potatoes, layer of sliced eggs, layer of onion and bell pepper rings.
  2. Repeat layers.
  3. Between each layer, add a thin layer of mayonnaise, salt and pepper to taste.
  4. Cover and refrigerate 24 hours.