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Moulded Ham & Potato Salad Recipe
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Canned frozen cream of potato soup||10 1⁄4 Ounce, thawed (1 Can)|
|Milk||1⁄4 Cup (4 tbs)|
|Finely diced cooked ham||2 Cup (32 tbs)|
|Thinly sliced celery||1 Cup (16 tbs)|
|Sliced pimento||2 Ounce, well drained (1 Jar)|
|Chopped dill pickle||1⁄3 Cup (5.33 tbs)|
|Sliced green onion||3 Tablespoon|
|Lemon juice||1 Teaspoon|
|Dijon mustard||1 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 956 Calories from Fat 448
% Daily Value*
Total Fat 59 g90.7%
Saturated Fat 33.1 g165.6%
Trans Fat 0 g
Cholesterol 291.9 mg
Sodium 3465.2 mg144.4%
Total Carbohydrates 36 g12%
Dietary Fiber 5.4 g21.5%
Sugars 16.5 g
Protein 73 g145.3%
Vitamin A 90.9% Vitamin C 88.5%
Calcium 45.8% Iron 32.4%
*Based on a 2000 Calorie diet
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.