Athens Foods | Olivye Salad Phyllo Shells
We've "phyllo-ized" this traditional Eastern European holiday favorite potato salad. It is also a perfect recipe for leftover Easter eggs, ham and pickles!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at athensfoods.com.
Cooking tools:
- Oven
- Baking sheet
- Pot
- Stove
- Colander
- Cutting board
- Chef's knife
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Fork
- Refrigerator
Ingredients
- 4 packages (15 count, each) Athens® Phyllo Shells
- 2 cups russet potatos, 1/2″ cubed
- 3/4 cup carrots, 1/2″ cubed
- 1 cup ham, 1/2″ cubed
- 2 green onions (green & white parts) thinly sliced
- 1/3 cup small dill pickles, 1/2″ cubed
- 2 tablespoons dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup mayonnaise
- 3 large eggs, hardboiled, peeled & chopped
- 1/3 cup sweet peas, canned or frozen
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