Mom's Mashed Potato Party Salad

Recipe by Caroline Cooks
READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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