LAYERED POTATO SALAD

Ingredients

1 head cabbage, shredded
10 potatoes, peeled, boiled and sliced
Celery seed, pepper and salt to taste
2 red or white onions, sliced in rings
2 green peppers, sliced in rings
5 hard-boiled eggs, sliced
1 quart mayonnaise
Paprika

Preparation

In a large glass bowl, layer a third of the cabbage and a third of the potatoes. Sprinkle potatoes with celery seed, pepper and salt. Next, layer a third each of the onion rings, pepper rings and sliced eggs. Cover completely with mayonnaise. Repeat all layers twice, ending with mayonnaise. Sprinkle with paprika. Cover and refrigerate at least 24 hours before serving. Makes 10-12 servings. —Joan McCrary, Madison County