Lemony Potato Salad Mould Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Sugar | 2 Tablespoon | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| 4 cups diced, peeled, cooked potatoes | ||
| Celery | 3/4 Cup (16 tbs), chopped | |
| 3 hard-cooked eggs, chopped | ||
| 1/4 cup sliced pimiento-stuffed green olives | ||
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Snipped parsley | 1/4 Cup (16 tbs) | |
| Mayonnaise | 1 Cup (16 tbs) | |
| Whipping cream | 1/2 Cup (16 tbs), Whipped | |
Directions
Mix gelatin, sugar, and 3/4 teaspoon salt in saucepan.
Add 1 1/4 cups water; stir over low heat till gelatin and sugar are dissolved.
Add lemon juice.
Cool to room temperature.
Stir next 6 ingredients into gelatin mixture.
Fold in mayonnaise and whipped cream.
Spoon into 7 1/2 cup mold or 9x9x2-inch pan.
Chill till firm.
Add 1 1/4 cups water; stir over low heat till gelatin and sugar are dissolved.
Add lemon juice.
Cool to room temperature.
Stir next 6 ingredients into gelatin mixture.
Fold in mayonnaise and whipped cream.
Spoon into 7 1/2 cup mold or 9x9x2-inch pan.
Chill till firm.
Chef
