Buffet Egg And Potato Mold Recipe
Ingredients
9 medium-sized potatoes
Water
1 1/2 cups mayonnaise
1/2 cup milk
1 tablespoon salt
1 tablespoon cider vinegar
1 teaspoon celery seeds
2 teaspoons prepared mustard
1 small onion, minced (optional)
1 medium-sized green pepper, chopped
12 hard-cooked eggs, shelled and cut into bite-sized pieces
Lettuce leaves for garnish
1 6-ounce bag radishes, each cut in half
1 6-ounce can (drained weight) pitted ripe olives, drained
1 14-ounce jar bread-and-butter pickles
Directions
1. In 4-quart saucepan over high heat, heat unpeeled potatoes and enough water to cover to boiling. Reduce heat to medium-low; cover and cook 25 to 30 minutes, until potatoes are tender; drain. Cool potatoes slightly until easy to handle; peel; cut into bite-sized chunks.
2. In large bowl, stir mayonnaise with next 6 ingredients until blended. Reserve 1 tablespoon chopped green pepper for garnish. Add remaining chopped green pepper to mayonnaise mixture with eggs and potatoes; toss gently to mix well.
3. Line 2 1/2-quart bowl with plastic wrap. Spoon mixture into bowl, packing it gently.
4. To serve, unmold mixture onto large platter; discard plastic wrap. Tuck lettuce leaves around salad; arrange radishes, olives, and pickles on lettuce leaves. Garnish mixture with reserved green pepper.
2. In large bowl, stir mayonnaise with next 6 ingredients until blended. Reserve 1 tablespoon chopped green pepper for garnish. Add remaining chopped green pepper to mayonnaise mixture with eggs and potatoes; toss gently to mix well.
3. Line 2 1/2-quart bowl with plastic wrap. Spoon mixture into bowl, packing it gently.
4. To serve, unmold mixture onto large platter; discard plastic wrap. Tuck lettuce leaves around salad; arrange radishes, olives, and pickles on lettuce leaves. Garnish mixture with reserved green pepper.
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