Mom's Mashed Potato Salad
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
- Servings: 4
- 4 cups mashed potatoes (good for left-overs)
- 1/3 cup celery & leaves, finely chopped
- 1/3 cup sweet pickle relish, drained well
- 1/3 cup sour cream
- 1/4 cup mayonnaise, more if needed
- 1/3 cup onion, finely chopped
- 1/4 cup half-and-half cream
- 2 tablespoons wine vinegar
- 2 teaspoons yellow mustard, to taste
- 3 hard-boiled eggs, separate yolks
- salt
- pepper
- cooking spray
Recipe
- 1 separate cooked egg whites from yolks; refrigerate yolks for use when serving.
- 2 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.
- 3 mix thorougly to blend; add additional mayo and half & half, if needed. mixture should be moldable.
- 4 spray mixing bowl lightly with cooking spray, sized just large enough to hold filling completely to the top.
- 5 place mashed potato mixture into bowl, making sure no air holes are within.
- 6 compact firmly.
- 7 cover and refrigerate until ready to serve.
- 8 to serve: place lettuce leaves on serving plate.
- 9 run very thin bladed knife around inside of bowl to help with unmolding.
- 10 carefully, plate lettuce-lined plate upside down over molded potato salad.
- 11 flip and tap gently to release.
- 12 using a medium-fine grater/microplane, grate the cooked egg yolks over the top of the molded salad.
- 13 decorate with sliced stuffed olives, if desired.
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