Potato Salad Loaf Recipe
Ingredients
| 1 8-ounce package sliced chopped ham | ||
| Unflavored gelatin | 1 | |
| Cold water | 1/2 Cup (16 tbs) | |
| 1 cup mayonnaise or salad dressing | ||
| Celery | 1/4 Cup (16 tbs), chopped | |
| Onion | 2 Tablespoon, chopped | |
| Snipped parsley | 1 Tablespoon | |
| Pimiento | 1 Tablespoon, chopped | |
| Prepared mustard | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| 6 cups diced, peeled, cooked potatoes | ||
| 1 8-ounce package pickle and pimiento loaf, diced | ||
Directions
Line 9x5x3-inch loaf pan with waxed paper, extending paper up over sides.
Line bottom and sides of pan with slices of chopped ham.
In saucepan, soften gelatin in cold water; stir over low heat till dissolved; cool.
Combine mayonnaise, celery, onion, parsley, pimiento, mustard, and salt.
Stir in dissolved gelatin.
Fold in potatoes and diced pickle and pimiento loaf.
Spoon evenly into ham-lined pan; press down lightly.
Chill till firm.
Unmold onto platter; remove paper.
Garnish with luncheon meat cornucopias, if desired.
Line bottom and sides of pan with slices of chopped ham.
In saucepan, soften gelatin in cold water; stir over low heat till dissolved; cool.
Combine mayonnaise, celery, onion, parsley, pimiento, mustard, and salt.
Stir in dissolved gelatin.
Fold in potatoes and diced pickle and pimiento loaf.
Spoon evenly into ham-lined pan; press down lightly.
Chill till firm.
Unmold onto platter; remove paper.
Garnish with luncheon meat cornucopias, if desired.
Chef
