Molded Corned Beef And Potato Salad
|Italian oil and vinegar dressing||2 Tablespoon|
|Diced cooked potatoes||3 1⁄2 Cup (56 tbs)|
|Cream cheese||4 Ounce|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Chopped celery||3⁄4 Cup (12 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
|Chopped onion||3 Tablespoon|
|Canned corned beef loaf||12 Ounce|
|Curry powder||To Taste|
|Hard cooked eggs||1|
Pour the dressing over the potatoes, and toss lightly.
Potatoes will absorb more of the dressing flavor if they are hot or warm.
Chill until cold.
Cream the cheese and mayonnaise together, and stir lightly into the potato mixture.
Add the next 5 ingredients, and season to taste.
Press mixture into a small oiled angel cake pan or ring mold.
Chill several hours, and unmold.
Garnish with wedges of hard-cooked eggs and tomatoes.