Moulded Ham & Potato Salad Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Cold water | 1/4 Cup (16 tbs) | |
| Potato | 1 Can (10oz), frozen | |
| Milk | 1/4 Cup (16 tbs) | |
| Cooked ham | 2 Cup (16 tbs), finley diced | |
| Celery | 1 Cup (16 tbs), thinly sliced | |
| 1 jar (2 oz.) sliced pimento, well drained | ||
| Dill pickle | 1/3 Cup (16 tbs), chopped | |
| 3 tablespoons sliced green onion | ||
| 1 teaspoon each Dijon mustard and lemon juice | ||
| Sour cream | 1 Cup (16 tbs) | |
Directions
In a pan, sprinkle gelatin over cold water; let stand for 5 minutes to soften.
Stir in undiluted soup and milk.
Place over low heat and stir occasionally until gelatin is dissolved.
Remove from heat and fold in ham, celery, pimento, pickle, onion, mustard, lemon juice, and sour cream.
Turn into a 1-quart mold, cover, and chill until firm (at least 3 hours).
Unmold onto a serving platter.
Stir in undiluted soup and milk.
Place over low heat and stir occasionally until gelatin is dissolved.
Remove from heat and fold in ham, celery, pimento, pickle, onion, mustard, lemon juice, and sour cream.
Turn into a 1-quart mold, cover, and chill until firm (at least 3 hours).
Unmold onto a serving platter.
Chef
