Molded Potato Salad Recipes

LIME SHERBET MOLDED SALAD

Lime Sherbet Molded Salad image

For an eye-appealing addition to a picnic, potluck or other gathering, try this molded gelatin salad. With lovely color, creamy texture and refreshing flavor, it's sure to disappear in a jiffy. -Cyndi Fynaardt, Oskaloosa, Iowa

Provided by Taste of Home

Categories Desserts Lunch

Time 20m

Yield 16 servings.

Number Of Ingredients 4

Ingredients

2 packages (3 ounces each) lime gelatin
2 cups boiling water
2 pints lime sherbet, softened
1 carton (8 ounces) whipped topping, thawed

Steps:

In a large bowl, dissolve gelatin in boiling water. Stir in sherbet until well blended. Chill until syrupy. , Spoon whipped topping into a large bowl. Gradually beat in the gelatin mixture on low speed until well blended. Pour into a 12-cup mold coated with cooking spray. Refrigerate for 6-8 hours or until set.

Nutrition Facts : Calories 110 calories, Fat 3g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 29mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.

MOM'S MASHED POTATO PARTY SALAD

Mom's Mashed Potato Party Salad image

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.

Provided by Caroline Cooks

Categories Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

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

Steps:

Separate cooked egg whites from yolks; refrigerate yolks for use when serving.
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.
Mix thorougly to blend; add additional mayo and Half & Half, if needed. Mixture should be moldable.
Spray mixing bowl lightly with cooking spray, sized just large enough to hold filling completely to the top.
Place mashed potato mixture into bowl, making sure no air holes are within.
Compact firmly.
Cover and refrigerate until ready to serve.
To serve: Place lettuce leaves on serving plate.
Run very thin bladed knife around inside of bowl to help with unmolding.
Carefully, plate lettuce-lined plate upside down over molded potato salad.
Flip and tap gently to release.
Using a medium-fine grater/microplane, grate the cooked egg yolks over the top of the molded salad.
Decorate with sliced stuffed olives, if desired.

Nutrition Facts : Calories 384.2, Fat 16, SaturatedFat 6.1, Cholesterol 181, Sodium 983.3, Carbohydrate 51, Fiber 3.7, Sugar 8.6, Protein 10.2

MOLDED VEGETABLE SALAD

Molded Vegetable Salad image

I FOUND this recipe years ago in an old cookbook. By using different colored gelatins, it blends in well with special holiday dinners. Of course, I use lime for our St. Patrick's Day celebration. Whatever the holiday, this salad is a big hit and there's seldom any leftover. -Pauline Albert, Catasauqua, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 package (6 ounces) lime gelatin
1/4 teaspoon salt, optional
1-1/2 cups boiling water
3/4 cup cold water
3 tablespoons vinegar
1 cup chopped celery
1 cup chopped tomato
1 cup thinly shredded lettuce
3/4 cup thinly sliced radishes
1/4 cup finely chopped green pepper
4 teaspoons grated onion
Dash pepper

Steps:

In a bowl, dissolve gelatin and salt if desired in boiling water. Add the cold water and vinegar. Chill until partially set. Fold in remaining ingredients. Pour into a 4-cup mold that has been lightly coated with cooking spray. Chill until firm. Unmold onto a serving platter.

Nutrition Facts :

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