Everyone has their own recipe for potato salad, but just in case here is my version.
There are no amounts listed so you can us your own amounts according the the amount you need.
Hard boiled eggs
Chopped dill pickles
Canned cereal corn
Mayo thinned with a little pickle juice
Pepper and salt to taste
Sour cream (optional)
Cover 1/2 of tortilla with diced tomatoes, diced peppers, and diced onions. Cover veggies with cheese. Bake in oven on a rack until slightly brown and crisp. Serve with salsa and sour cream. Thinly sliced and sauteed’ chicken, beef, or hamburger etc. Added if desired.
Dora Miner is a local cook and baker who writes a regular column for The Wetaskiwin Pipestone Flyer.