First Prize Side Dishes Pamela Beedle, London, Ontario

"Every summer when I was growing up in Ontario, our family enjoyed a traditional potluck picnic. I was a very picky eater as a child and I really didn't like the usual "lumpy" potato salad. One year, Grandma decided to make me a special non-lumpy potato salad. It was a very big hit with everyone and, on special occasions, my mother now surprises me with it."

If you are making fresh mashed potatoes, use seven potatoes (about 2 1/2 lb). Peel and quarter the potatoes; cook in boiling salted water for about 20 minutes or until tender. Drain and mash potatoes. Refrigerate until cold.

Filling: In bowl, stir together chopped hard-cooked eggs, finely chopped sweet green pepper, finely chopped sweet red peppers (pimentos), mayonnaise, salt and pepper; set aside.

Potato mixture; Stir together cold mashed potatoes, 1/2 c mayonnaise, chopped onion, milk, salt and paprika.

On large sheet of waxed paper, evenly spread potato mixture into 12" X8" rectangle. Spread filling on top of potato mixture ; roll up jelly roll-style, using waxed paper to aid rolling. Sprinkle with chopped parsley. Cover and refrigerate potato salad roll for at least 2 hours or up to 1 day. Slice and serve on lettuce leaves.

Serves: 12

Canada's 125th birthday posted by Anne MacLellan