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Mustard Potato Salad Mold

Charles.Durand's picture
  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
  Pepper 1⁄8 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2485 Calories from Fat 1359

% Daily Value*

Total Fat 152 g233.4%

Saturated Fat 21.5 g107.6%

Trans Fat 0 g

Cholesterol 606.9 mg202.3%

Sodium 6319.5 mg263.3%

Total Carbohydrates 227 g75.5%

Dietary Fiber 21.3 g85.1%

Sugars 125.1 g

Protein 51 g102.8%

Vitamin A 103.6% Vitamin C 121.4%

Calcium 79.8% Iron 180.8%

*Based on a 2000 Calorie diet

Mustard Potato Salad Mold Recipe