Mustard Potato Salad Mold
|Unflavored gelatin||2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Undiluted evaporated milk||1 Cup (16 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Prepared mustard||4 Tablespoon|
|Cider vinegar||1 Tablespoon|
|Diced cooked potatoes||1 Pound (2.5 Cups)|
|Italian salad dressing||1⁄4 Cup (4 tbs)|
|Hard cooked eggs||2 , chopped|
|Chopped celery/Radishes||1⁄2 Cup (8 tbs)|
|Sliced pimiento stuffed olives||1 Cup (16 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
Mix gelatin and sugar thoroughly in a saucepan.
Stir in water.
Place over low heat and stir until gelatin is dissolved.
Remove from heat.
Blend in evaporated milk, mayonnaise, mustard, vinegar, and pepper.
Chill until mixture is slightly thickened.
Toss potatoes with salad dressing.
Mix potatoes, eggs and remaining ingredients with slightly thickened gelatin mixture.
Turn into a 5 1/2-cup ring mold.
Chill until firm, about 4 hours.
Unmold onto a chilled platter.
Garnish with leaf lettuce and fill center with cherry tomatoes.