1 1/2 lb. potatoes, peeled and boiled
2 tbsp. cream, milk or butter
3/4 c. dill pickles, diced
3/4 to 1 c. salad dressing
2 hard boiled eggs, diced
Onion

While potatoes are cooking, prepare the diced ingredients and the dressing. Whip the potatoes to a creamy consistency, add the cream. Wring cloth out of cold water. Spread cloth on a firm work surface. Spread the hot whipped potatoes in an oblong about 3/4 inch thick on the damp cloth. Sprinkle the diced mixed ingredients over the potatoes. Drop on spoonfuls of the dressing. To roll, lift one edge of the damp cloth gently forcing the hot potatoes into a jelly roll. Taking one end of the cloth in each hand, carefully roll the roll into a platter. Let stand in refrigerator until cold. Slice in wheels.