Potato Salad Log

1 quart mashed potatoes

Salt and Pepper

1 teaspoon prepared mustard

1/3 cup mayonnaise

3-ounce package cream cheese

1/4 cup sour cream

4 hard-cooked eggs, chopped

2 tablespoons finely chopped onion

2 tablespoons finely chopped celery

2 tablespoons finely chopped green pepper

2 tablespoons sliced stuffed olives

2 tablespoons chopped parsley

1 tablespoon sweet pickle relish

1 teaspoon salt

1/2 teaspoon pepper

Prepare mashed potatoes. Season with salt, pepper and prepared mustard. On a damp cloth, or aluminum foil, roll out to 1/2-inch thickness in a rectangular shape. Blend together mayonnaise, cream cheese and sour cream; add remaining ingredients. Spread over mashed potatoes and roll up like a jelly roll. Refrigerate for at least 1 hour; cut in 1-inch slices and serve.

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