Potato Salad Mold Recipe
Ingredients
| 1 envelope unfavored gelatin | ||
| 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) | |
| Whipping cream | 1/2 Cup (16 tbs), Whipped | |
Directions
Mix gelatin, sugar, and salt thoroughly; pour boiling water over and stir well to dissolve sugar.
Add lemon juice.
Pour a thin layer of the mixture into a 1 1/2 quart ring mold; chill till almost firm.
Arrange olive slices and green pepper strips on gelatin to form "flower" design.
Add olives, eggs, vegetables, salt, and mayonnaise to remaining gelatin mixture.
Fold in whipped cream.
Spoon over gelatin layer in mold.
Chill until firm.
Add lemon juice.
Pour a thin layer of the mixture into a 1 1/2 quart ring mold; chill till almost firm.
Arrange olive slices and green pepper strips on gelatin to form "flower" design.
Add olives, eggs, vegetables, salt, and mayonnaise to remaining gelatin mixture.
Fold in whipped cream.
Spoon over gelatin layer in mold.
Chill until firm.
Chef
