Moulded Ham & Potato Salad
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Canned frozen cream of potato soup||10 1⁄4 Ounce, thawed (1 Can)|
|Milk||1⁄4 Cup (4 tbs)|
|Finely diced cooked ham||2 Cup (32 tbs)|
|Thinly sliced celery||1 Cup (16 tbs)|
|Sliced pimento||2 Ounce, well drained (1 Jar)|
|Chopped dill pickle||1⁄3 Cup (5.33 tbs)|
|Sliced green onion||3 Tablespoon|
|Lemon juice||1 Teaspoon|
|Dijon mustard||1 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
In a pan, sprinkle gelatin over cold water; let stand for 5 minutes to soften.
Stir in undiluted soup and milk.
Place over low heat and stir occasionally until gelatin is dissolved.
Remove from heat and fold in ham, celery, pimento, pickle, onion, mustard, lemon juice, and sour cream.
Turn into a 1-quart mold, cover, and chill until firm (at least 3 hours).
Unmold onto a serving platter.