Mom's Mashed Potato Salad |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Spring and Summer-Mom would make this for BBQs. Really very pretty, if you mold in bowl, unmold on lettuce leaves, and grate the cooked egg yolks over the top. Passive work time = must chill refrigeration; can be made ahead. Ingredients:
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 |
white pepper |
cooking spray |
Directions:
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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