Buffet Egg And Potato Mold
|Mayonnaise||1 1⁄2 Cup (24 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Cider vinegar||1 Tablespoon|
|Celery seeds||1 Teaspoon|
|Prepared mustard||2 Teaspoon|
|Onion||1 Small, minced|
|Green pepper||1 Medium, chopped|
|Hard-cooked eggs||12 , shelled and cut into bite-sized pieces|
|Lettuce leaves||4 (Garnish)|
|Radishes||6 Ounce, each cut in half (1 Bag)|
|Bread and butter pickles||14 Ounce (1 Jar)|
1. In 4-quart saucepan over high heat, heat unpeeled potatoes and enough water to cover to boiling. Reduce heat to medium-low; cover and cook 25 to 30 minutes, until potatoes are tender; drain. Cool potatoes slightly until easy to handle; peel; cut into bite-sized chunks.
2. In large bowl, stir mayonnaise with next 6 ingredients until blended. Reserve 1 tablespoon chopped green pepper for garnish. Add remaining chopped green pepper to mayonnaise mixture with eggs and potatoes; toss gently to mix well.
3. Line 2 1/2-quart bowl with plastic wrap. Spoon mixture into bowl, packing it gently.
4. To serve, unmold mixture onto large platter; discard plastic wrap. Tuck lettuce leaves around salad; arrange radishes, olives, and pickles on lettuce leaves. Garnish mixture with reserved green pepper.