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Potato Salad Loaf

salad.queen's picture
Ingredients
  Pickle and pimiento loaf 8 Ounce, diced (1 Package)
  Sliced chopped ham 8 Ounce (1 Package)
  Mayonnaise/Salad dressing 1 Cup (16 tbs)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Chopped canned pimiento 1 Tablespoon
  Snipped parsley 1 Tablespoon
  Prepared mustard 1 Teaspoon
  Salt 1 Teaspoon
  Cold water 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Chopped onion 2 Tablespoon
  Diced peeled cooked potatoes 6 Cup (96 tbs)
Directions

Line 9x5x3-inch loaf pan with waxed paper, extending paper up over sides.
Line bottom and sides of pan with slices of chopped ham.
In saucepan, soften gelatin in cold water; stir over low heat till dissolved; cool.
Combine mayonnaise, celery, onion, parsley, pimiento, mustard, and salt.
Stir in dissolved gelatin.
Fold in potatoes and diced pickle and pimiento loaf.
Spoon evenly into ham-lined pan; press down lightly.
Chill till firm.
Unmold onto platter; remove paper.
Garnish with luncheon meat cornucopias, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling

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