Jellied Potato Salad Recipe
Ingredients
| 5 cups diced, peeled, cooked potatoes | ||
| Vinegar | 1 Tablespoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| Mayonnaise | 1 1/2 Cup (16 tbs) | |
| Celery seed | 1 Tablespoon | |
| 2 3-ounce packages lemon-flavored gelatin | ||
| Vinegar | 1/4 Cup (16 tbs) | |
| Green pepper | 9 To taste | |
| 9 red pepper rings or pimiento strips | ||
| Cucumber | 1 Cup (16 tbs), diced | |
Directions
Sprinkle potatoes with the 1 tablespoon vinegar and 2 teaspoons salt.
Toss with onion, mayonnaise, and celery seed; chill.
Dissolve gelatin in 2 1/2 cups boiling water; stir in the 1/4 cup vinegar.
To half the gelatin mixture add 1/4 cup cold water.
Pour into 9x 9x2 inch pan.
Chill till partially set; arrange peppers atop gelatin.
Chill till almost firm.
Meanwhile, chill remaining gelatin till partially set; beat till soft peaks form.
Fold in potato mixture and cucumber.
Spoon over gelatin in pan; chill till firm.
Invert to un mold.
Cut in squares.
Toss with onion, mayonnaise, and celery seed; chill.
Dissolve gelatin in 2 1/2 cups boiling water; stir in the 1/4 cup vinegar.
To half the gelatin mixture add 1/4 cup cold water.
Pour into 9x 9x2 inch pan.
Chill till partially set; arrange peppers atop gelatin.
Chill till almost firm.
Meanwhile, chill remaining gelatin till partially set; beat till soft peaks form.
Fold in potato mixture and cucumber.
Spoon over gelatin in pan; chill till firm.
Invert to un mold.
Cut in squares.
Chef
