| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Big Bites

12-ounces red potatoes, peeled, cooked, cut into 1/2-inch pieces
2 cups (8-ounces) shredded Swiss cheese
1/3 cup chopped red pepper
1/3 cup chopped green pepper
1 cup mayonnaise or light mayonnaise
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
24 slices baked ham or turkey
Finely chopped fresh parsley

1. Combine potatoes, Swiss cheese, and red and green peppers in medium bowl; stir in mayonnaise, salt and pepper.
2. Spoon 2 generous tablespoons potato salad on each ham or turkey slice and roll into a cornucopia (or funnel) shape; sprinkle with parsley.

Makes 24.

Note: The flavor of the cheese in the potato salad is best when eaten at room temperature, so remove from the refrigerator 1/2 hour in advance of serving time.

Recipe provided courtesy of the American Dairy Association.