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Buffet Egg And Potato Mold

Western.Chefs's picture
Ingredients
  Potatoes 9 Medium
  Water 1
  Mayonnaise 1 1⁄2 Cup (24 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Salt 1 Tablespoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Interest: 
Everyday

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