Potato Salad Mould Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Sugar | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Boiling water | 1 1/4 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| 8 stuffed green olives, sliced | ||
| 3 hard-cooked eggs, chopped | ||
| 4 cups diced cooked potatoes | ||
| Celery | 1 Cup (16 tbs), diced | |
| Green pepper | 1/4 Cup (16 tbs), diced | |
| Pimiento | 1/4 Cup (16 tbs), diced | |
| 1/4 cup chopped green onions | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Salt | 1 1/2 Teaspoon | |
| Mayonnaise | 1 Cup (16 tbs) | |
| Heavy cream | 1/2 Cup (16 tbs), Whipped | |
Directions
Mix gelatin, sugar, and salt thoroughly; pour boiling water over and stir to dissolve sugar.
Add lemon juice.
Pour thin layer of mixture into 1 1/2 quart ring mold, chill.
When gelatin layer is almost firm, place "flower" design on top (olive slices and green-pepper strips).
Add remaining ingredients to rest of gelatin mixture.
Spoon over gelatin in ring mold.
Chill till firm.
Add lemon juice.
Pour thin layer of mixture into 1 1/2 quart ring mold, chill.
When gelatin layer is almost firm, place "flower" design on top (olive slices and green-pepper strips).
Add remaining ingredients to rest of gelatin mixture.
Spoon over gelatin in ring mold.
Chill till firm.
Chef
