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Mustard Potato Salad Mold

Charles.Durand's picture
Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable

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