- Recipes Home
- Interest Groups
Mustard Potato Salad Mold Recipe
|Unflavored gelatin||2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Undiluted evaporated milk||1 Cup (16 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Prepared mustard||4 Tablespoon|
|Cider vinegar||1 Tablespoon|
|Diced cooked potatoes||1 Pound (2.5 Cups)|
|Italian salad dressing||1⁄4 Cup (4 tbs)|
|Hard cooked eggs||2 , chopped|
|Chopped celery/Radishes||1⁄2 Cup (8 tbs)|
|Sliced pimiento stuffed olives||1 Cup (16 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2485 Calories from Fat 1359
% Daily Value*
Total Fat 152 g233.4%
Saturated Fat 21.5 g107.6%
Trans Fat 0 g
Cholesterol 606.9 mg
Sodium 6319.5 mg263.3%
Total Carbohydrates 227 g75.5%
Dietary Fiber 21.3 g85.1%
Sugars 125.1 g
Protein 51 g102.8%
Vitamin A 103.6% Vitamin C 121.4%
Calcium 79.8% Iron 180.8%
*Based on a 2000 Calorie diet
Stir in water.
Place over low heat and stir until gelatin is dissolved.
Remove from heat.
Blend in evaporated milk, mayonnaise, mustard, vinegar, and pepper.
Chill until mixture is slightly thickened.
Toss potatoes with salad dressing.
Mix potatoes, eggs and remaining ingredients with slightly thickened gelatin mixture.
Turn into a 5 1/2-cup ring mold.
Chill until firm, about 4 hours.
Unmold onto a chilled platter.
Garnish with leaf lettuce and fill center with cherry tomatoes.