Potato Salad Mold

• 2 tsp. unflavored gelatin
• 1/4 c. sugar
• 1 c. undiluted evaporated milk
• 1/2 c. mayonnaise
• 3 Tbsp. prepared mustard
• 1 Tbsp. cider vinegar
• 2 1/2 c. diced, cooked potatoes
• 2 hard-boiled eggs, chopped
• 1/2 c. cold water
• 1/8 tsp. pepper
• 1/4 c. Italian salad dressing
• 1/2 c. sliced olives
• 1/4 tsp. onion powder
• 1/2 c. chopped celery

1. Mix gelatin and sugar thoroughly in saucepan.
2. Stir in water. Place over low heat; stir until gelatin is dissolved.
3. Remove from heat.
4. Blend in evaporated milk, mayonnaise, mustard, vinegar and pepper.
5. Chill until slightly thickened; stir occasionally.
6. Toss potatoes with Italian salad dressing.
7. Mix potatoes, eggs, celery, olives and onion powder with thickened gelatin mixture.
8. Turn into a 5 1/2-cup ring mold.
9. Chill about 4 hours.
10. Unmold onto a chilled platter.
11. Garnish with leaf lettuce and fill center with cherry tomatoes.

unflavored gelatin, sugar, milk, mayonnaise, mustard, cider vinegar, potatoes, eggs, cold water, pepper, italian salad dressing, olives, onion powder, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=922528 (may not work)