Jellied Potato Salad
Submitted by jtpope
Retro molded potato salad set in lemon gelatin with ham, cheese, and hard-boiled eggs for a cool vintage side dish.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
20 minThis isn’t your typical mayo-slathered potato salad; it’s a chilled, sliceable salad that unmolds like a fancy terrine.
Whipping the gelatin until fluffy before folding in the potato mixture gives it a light, airy texture instead of dense and rubbery.
The vinegar and mustard cut through the richness so it doesn’t taste like you’re eating straight mayonnaise.
Chef Tips
- Chill the gelatin to egg-white consistency before beating; too runny and it won’t whip, too firm and it’ll be lumpy
- Use a lightly oiled mold for easy unmolding, or skip the mold and serve it in a pretty bowl
- Let it set in the fridge for at least 4 hours or overnight for clean slices
Ingredients
Directions
Soak gelatin in cold water for 2 minutes.
Add boiling water and stir to dissolve gelatin.
Chill until it becomes the consistency of egg white.
Combine potatoes, onion, ham, cheese and egg.
In a separate bowl mix vinegar, pepper, celery seed, mayonnaise, mustard and yogurt.
Add to potato mixture and toss to coat well.
Beat gelatin mixture until fluffy.
Combine with potato mixture and pour into 2 to 3 cup mold or bowl.
Chill to set. Unmold and garnish with sliced cucumber on lettuce leaves.
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