Fish-Potato Salad Recipe
Ingredients
1 3-ounce package lemon-flavored gelatin
1 1/4 cups boiling water
2 tablespoons vinegar
1/2 cup mayonnaise or salad dressing
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon dried dillweed
1 pound fish fillets, cooked and flaked (about 2 cups)
1 cup diced, peeled, cooked potatoes
1/2 cup diced cucumber
Directions
Dissolve gelatin in boiling water; stir in vinegar.
Chill till partially set; beat till soft peaks form, 8 to 10 minutes.
In bowl blend mayonnaise, lemon juice, salt, and dillweed.
Add fish and potatoes; toss.
Fold with cucumber into gelatin.
Chill till mixture mounds.
Spoon into 8x8x2-inch pan.
Chill till mixture is firm.
Cut into serving portions.
Chill till partially set; beat till soft peaks form, 8 to 10 minutes.
In bowl blend mayonnaise, lemon juice, salt, and dillweed.
Add fish and potatoes; toss.
Fold with cucumber into gelatin.
Chill till mixture mounds.
Spoon into 8x8x2-inch pan.
Chill till mixture is firm.
Cut into serving portions.
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