Moulded Potato Salad Recipe

Summary

Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelMedium
Health IndexAverageServings8
CuisineCourse
MethodDish
VegetarianMain Ingredient

Ingredients

 Potatoes3 Pound, cooked and diced (8 medium sized ones, about 1/2 inch)
 Onion3⁄4 Cup (12 tbs), finely chopped
 Bottled herb garlic salad dressing3⁄4 Cup (12 tbs)
 Unflavored gelatin1⁄2 Ounce (2 envelope)
 Water1 1⁄2 Cup (24 tbs)
 Mayonnaise/Cooked salad dressing1 1⁄2 Cup (24 tbs)
 Pickle juice1⁄3 Cup (5.33 tbs)
 Lemon juice/Cider vinegar3 Tablespoon
 Salt2 Teaspoon
 Cucumber1 Cup (16 tbs), cubed, pared
 Green pepper1⁄2 Cup (8 tbs), chopped
 Canned pimientos4 Ounce, drained and diced (1 can)
 Sweet gherkins1⁄3 Cup (5.33 tbs), sliced

Nutrition Facts

Serving size

Calories 492 Calories from Fat 321

% Daily Value*

Total Fat 36 g54.9%

Saturated Fat 3 g15.1%

Trans Fat 0 g

Cholesterol 29.5 mg

Sodium 731.4 mg30.5%

Total Carbohydrates 40 g13.3%

Dietary Fiber 4.5 g18%

Sugars 5.6 g

Protein 6 g11.2%

Vitamin A 8.5% Vitamin C 94.2%

Calcium 2.9% Iron 9.4%

*Based on a 2000 Calorie diet

Directions

MAKING
1) In a large bowl mix warm potato and onion with salad dressing. Toss to combine.
2) Let stand 1 hour.
3) In a saucepan add 1 1/2 cups water and sprinkle gelatine over it. Let it soften
4) Keep over low heat and stir to dissolve. Take off from heat.
5) In a medium bowl, mix mayonnaise, pickle juice, lemon juice and salt. Combine well.
6) Fold in gelatine to it.
7) Keep in a bowl of ice for 25 to 30 minutes minutes and stir occasionally.
8) Add cucumber, green pepper, pimientos and sweet gherkins to the potato.
9) Toss lightly.
10) Mix into chilled gelatine mixture.
11) Spoon into 2 1/2-quart bowl.
12) Refrigerate for 3 to 4 hours or overnight.

SERVING
13) With a small spatula loosen the edges of the mold.
14) Invert over serving platter.
15) Keep a hot, damp dishcloth over mold and shake gently to release. Lift off the mold.
16) Decorate with whites from hard-cooked eggs, radishes and sieved egg yolks.
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