Potato, Egg, and Onion Appetizer

photo taken by Linn Gardner, April 1, 2009, CC licensing

Adapted from The Complete Passover Cookbook by Frances R. AvRutick
Makes 8 servings
3 to 4 potatoes
4 hard-cooked eggs
3 tablespoons chicken fat (Ms. AvRutick says you can also use very soft margarine, but I'd suggest sticking to schmaltz here)

salt and freshly ground pepper to taste

1 onion, grated (size of your choice)
¼ cup chopped green pepper (optional-I'd suggest omitting it)

Boil the potatoes in their jackets until tender. Cool the potatoes and peel. Chop the potatoes together with the eggs until very well chopped. Add the remaining ingredients and mix well. Chill thoroughly. Serve with a fresh vegetable salad.

Sephardic or Askhenazi