Church Supper Potato Salad - cooking recipe

Ingredients

10 potatoes, boiled in jackets and sliced
1 head cabbage (green or red), shredded
1 qt. mayonnaise or salad dressing
3 onions, sliced in rings (red makes good color)
3 green peppers, sliced in rings
6 hard-boiled eggs, sliced
celery seed
salt and pepper
paprika

Preparation

In a large bowl, begin with a layer of shredded cabbage.
Add a layer of potatoes, salt, pepper and celery seed.
Add layer of onion rings, pepper rings and boiled egg slices.
Spread with mayonnaise.
Make other layers or until all ingredients are used. Top with thin layer of mayonnaise and sprinkle with paprika. Refrigerate at least 24 hours.
Mix before serving.
Serves 18 to 20.