3 med. potatoes, peeled & quartered
1/3 c. mayonnaise or salad dressing
1 tsp. salt
1/2 tsp. paprika
3 hard cooked eggs, finely chopped
1/2 c. chopped celery
2 tbsp. finely chopped onions
1 c. cream style cottage cheese, drained
2 tbsp. mayonnaise or salad dressing
2 tbsp. chopped pimiento
2 tbsp. green pepper, finely chopped

Cook potatoes in boiling water until tender. Mash potatoes, but don't add any liquid. Combine potatoes with 1/2 cup mayonnaise, salt and paprika; stir in eggs, celery and onions. Chill thoroughly. On foil pat mixture to a 9"x12" rectangular pan. Combine cottage cheese, the remaining mayonnaise, green pepper and pimiento; spread atop potato to within 1" of the edges. Beginning with narrow edge, roll up potato mixture jelly roll fashion and chill thoroughly. Top with parsley and hard cooked egg wedges, if desired. Cut well chilled potato roll into slices. Makes 6 servings.