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Jellied Potato Salad

salad.queen's picture
  Diced peeled cooked potatoes 5 Cup (80 tbs)
  Vinegar 1 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Mayonnaise 1 1⁄2 Cup (24 tbs)
  Celery seed 1 Tablespoon
  Lemon gelatin 6 Ounce (Two 3 Ounce Packages)
  Vinegar 1⁄4 Cup (4 tbs)
  Green pepper rings 9
  Red pepper rings/Pimiento strips 9
  Diced cucumber 1 Cup (16 tbs)

Sprinkle potatoes with the 1 tablespoon vinegar and 2 teaspoons salt.
Toss with onion, mayonnaise, and celery seed; chill.
Dissolve gelatin in 2 1/2 cups boiling water; stir in the 1/4 cup vinegar.
To half the gelatin mixture add 1/4 cup cold water.
Pour into 9x 9x2 inch pan.
Chill till partially set; arrange peppers atop gelatin.
Chill till almost firm.
Meanwhile, chill remaining gelatin till partially set; beat till soft peaks form.
Fold in potato mixture and cucumber.
Spoon over gelatin in pan; chill till firm.
Invert to un mold.
Cut in squares.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4102 Calories from Fat 2406

% Daily Value*

Total Fat 268 g411.8%

Saturated Fat 24.6 g122.8%

Trans Fat 0 g

Cholesterol 235.7 mg78.6%

Sodium 2650.6 mg110.4%

Total Carbohydrates 381 g127%

Dietary Fiber 55.5 g222.2%

Sugars 204.9 g

Protein 55 g109.5%

Vitamin A 718.8% Vitamin C 2579.4%

Calcium 76.3% Iron 332.5%

*Based on a 2000 Calorie diet

Jellied Potato Salad Recipe