Molded Potato Salad Food

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

MOLDED VEGETABLE SALAD

Steps:

• In a bowl, dissolve gelatin and salt if desired in boiling water. Add the cold water and vinegar. Chill until partially set. Fold in remaining ingredients. Pour into a 4-cup mold that has been lightly coated with cooking spray. Chill until firm. Unmold onto a serving platter.

OLD-FASHIONED POTATO SALAD

Steps:

• Cook potatoes in boiling water in large saucepan 10 to 15 min. or just until tender; drain. Cool.
• Meanwhile, chop 2 eggs; slice remaining egg. Combine MIRACLE WHIP, celery, onions, chopped eggs, relish, mustard and sugar in large bowl.
• Add potatoes to MIRACLE WHIP mixture; mix lightly. Top with egg slices. Sprinkle with paprika.

MOM'S MASHED POTATO PARTY SALAD

Steps:

• Separate cooked egg whites from yolks; refrigerate yolks for use when serving.
• In large bowl, combine mashed potatoes *need not be hot*, onions, mayo, Half and Half vinegar, mustard, salt and pepper, and chopped egg whites-only.
• Mix thorougly to blend; add additional mayo and Half & Half, if needed. Mixture should be moldable.
• Spray mixing bowl lightly with cooking spray, sized just large enough to hold filling completely to the top.
• Place mashed potato mixture into bowl, making sure no air holes are within.
• Compact firmly.
• Cover and refrigerate until ready to serve.
• To serve: Place lettuce leaves on serving plate.
• Run very thin bladed knife around inside of bowl to help with unmolding.
• Carefully, plate lettuce-lined plate upside down over molded potato salad.
• Flip and tap gently to release.
• Using a medium-fine grater/microplane, grate the cooked egg yolks over the top of the molded salad.
• Decorate with sliced stuffed olives, if desired.

OLD-FASHIONED POTATO SALAD

Steps:

• In a large pot, hard-boil the eggs. Drain and cool, then shell and dice the eggs.
• Dice the celery stalks, and place to the side with eggs.
• In a large pot, boil whole potatoes until fully cooked. Drain water. Let potatoes cool and then peel. In a large bowl crumble or mash potatoes.
• Add all remaining ingredients, including the eggs and celery, and mix. Serve immediately, or refrigerate until serving time.

MOLDED POTATO SALAD

Steps:

• In large bowl, mix sour cream, mayonnaise, milk, lemon juice, tarragon, salt and pepper. Gently stir in potatoes, eggs, celery and olives. Line a 2 1/2 quart bowl with plastic wrap. Spoon salad into bowl, packing well. Cover and refrigerate about 3 hours. To serve, invert on a plate and decorate with tomato wedges.

COLD-FASHIONED POTATO SALAD

Steps:

• Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds or cut into large dice and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
• In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.

CLASSIC POTATO SALAD

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

MOM'S OLD FASHIONED POTATO SALAD

Steps:

• Fill a 5 quart pan with potatoes, cover with water and boil until potatoes are done. The type of potato you use depends on how you like your potato salad - we like the potatoes to be very well done and cut up fairly small. I usually use russet potatoes. If you use red potatoes, you will get firmer, more indiviualized pieces of potatoes in your salad.
• After potatoes are cooked, let them cool. Peel and cut up in bite-sized cubes.
• Make at least 6 hard-boiled eggs. Let them cool and cut them up.
• Dice up onions and celery.
• Dressing: Whisk together Miracle Whip, milk, salt, pepper, sugar, vinegar, mustard and relish.
• , Mix all ingredients together and fold in dressing.