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Jellied Potato Salad

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Submitted by jtpope

YIELD

4 servings

PREP

20 min

COOK

?

READY

20 min

Ingredients

1 ½ 7.5
TEASPOONS ML GELATIN, UNFLAVORED *
2 3E+1
TABLESPOONS ML WATER
cold
½ 118
CUP ML WATER
boiling
1 237
CUP ML POTATOES
diced, cooked
1 1
2 57.8
OUNCES ML/G HAM
chopped
2 57.8
OUNCES ML/G MOZZARELLA CHEESE
low fat
1 1
EACH EACH EGGS
hardcooked , diced
1 5
TEASPOON ML VINEGAR
0.6
TEASPOON ML WHITE PEPPER
¼ 1.3
TEASPOON ML CELERY SEEDS
1 15
TABLESPOON ML MAYONNAISE, LIGHT
½ 2.5
TEASPOON ML PREPARED MUSTARD
2 3E+1
TABLESPOONS ML YOGURT, LOW-FAT
1 1
X X CUCUMBERS
sliced, for garnish *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 101 47% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 297mg 12%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 17g
Vitamin A 4% Vitamin C 6%
Calcium 14% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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