AuthorRetroRuth
Rating

From Better Homes & Gardens Salad Book, 1958

Tested Recipe!

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 1 envelope unflavored gelatin
 2 tbsp sugar
 1 tsp salt
 1 ¼ cups boiling water
 ¼ cup lemon juice
 8 stuffed green olivessliced
 3 hard-cooked eggschopped
 4 cups diced cooked potatoes
 1 cup diced celery
 ¼ cup diced green pepper
 ¼ cup diced pimiento
 ¼ cup chopped green onions
 ¼ cup chopped parsley
 1 ½ tsp salt
 1 cup mayonnaise
 ½ cup heavy creamwhipped

1

Mix gelatin, sugar and 1 t salt thoroughly: pour boiling water over and stir to dissolve sugar. Add lemon juice.

2

Pour a thin layer of the mixture into a 1.5-quart ring mold, chill.

3

When the gelatin layer is almost firm, place "flower" design on top (olive slices and green pepper strips).

4

Add remaining ingredients to the rest of the gelatin mixture. Spoon over gelatin in a ring mold. Chill till firm.
Yield: 8 servings.

Ingredients

 1 envelope unflavored gelatin
 2 tbsp sugar
 1 tsp salt
 1 ¼ cups boiling water
 ¼ cup lemon juice
 8 stuffed green olivessliced
 3 hard-cooked eggschopped
 4 cups diced cooked potatoes
 1 cup diced celery
 ¼ cup diced green pepper
 ¼ cup diced pimiento
 ¼ cup chopped green onions
 ¼ cup chopped parsley
 1 ½ tsp salt
 1 cup mayonnaise
 ½ cup heavy creamwhipped

Directions

1

Mix gelatin, sugar and 1 t salt thoroughly: pour boiling water over and stir to dissolve sugar. Add lemon juice.

2

Pour a thin layer of the mixture into a 1.5-quart ring mold, chill.

3

When the gelatin layer is almost firm, place "flower" design on top (olive slices and green pepper strips).

4

Add remaining ingredients to the rest of the gelatin mixture. Spoon over gelatin in a ring mold. Chill till firm.
Yield: 8 servings.

Potato Salad Gelatin Mold

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