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Molded Potato Salad

Yield 12 servings


  • 12 medium-size new potatoes
  • 1 1/2 cups diced celery
  • 3 tablespoons chopped onion
  • 2 1/2 tablespoons chopped sweet pickle
  • 3 tablespoons sweet pickle juice
  • 3 hard-cooked eggs, chopped
  • 1 1/2 cups mayonnaise
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • Lettuce leaves
  • 1 hard-cooked egg, sliced
  • Pimiento strips

How to Make It

  1. Cook potatoes in boiling water about 30 minutes or until potatoes are tender. Drain well and cool. Peel potatoes, and cut into 1/2-inch cubes.

  2. Combine potatoes, celery, onion, pickle, pickle juice, chopped egg, salt, pepper, and mayonnaise in a large mixing bowl; toss lightly to coat well.

  3. Line a 2 1/2-quart mixing bowl with plastic wrap. Spoon potato mixture into bowl, pressing gently to mold. Cover and refrigerate at least 1 hour. Unmold potato salad onto a lettuce-lined platter. Garnish with egg slices and pimiento strips.

Oxmoor House Homestyle Recipes