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Spring Potato Roll

Spring Potato Roll

Spring Potato Roll

Submitted by: Barbara Reichl

Serving Size: 8

Nutritional Information: 277 calories, 12g fat, 4g saturated fat, 152mg cholesterol, 346mg sodium, 33g carbohydrate, 2g fiber, 10g protein

Ingredients
Quantity
eggs, hard-cooked (reserve 1 yolk for filling)
5
Russet potatoes
6
light mayonnaise
1/3 cups
parsley flakes
2 teaspoons
celery salt
1/2 teaspoons
green onion, chopped
2 tablespoons
salt and pepper
to taste
egg yolk (from hard-cooked eggs)
1
Neufchatel cheese
8 ounces
light mayonnaise
2 tablespoons
paprika
1 teaspoons
salt and pepper
to taste

Directions

Boil, peel and mash potatoes. Chop eggs; add to potatoes. Combine mayonnaise, parsley flakes, celery salt, green onion, salt and pepper. Mix with egg and potato mixture. Chill thoroughly. FOR FILLIING: Soften Neufchatel cheese and mix with crushed egg yolk, mayonnaise, paprika and salt. Line a 12 x 9-inch pan with foil. Pat chilled potato mixture onto foil about 1/4-inch thick to about 1-inch of foil edge. Spread filling mixture on top. Lift foil and gently roll up in jellyroll fashion. Score roll with fork. Chill thoroughly. Garnish with parsley. Cut slices from chilled roll.

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