Party Potato Salad
1 cup mayo
1 T. vinegar
1 T. prepared mustard
1 1/2 tsp. salt
3 eggs, hard-cooked
7 cups diced, cooked potatoes
1 cup chopped celery
1/4 cup sliced green onions
3 long green onion tops
1 9oz. pkg. frozen peas(thawed, and drained on paper towels)
Line bottom and sides of 9x5 loaf pan with waxed paper.
In a large bowl combine mayo, vinegar, mustard, and salt.
Slice 1 hard cooked egg diagonally in three slices; set aside for garnish.
Cut up remaining eggs. Gently stir eggs, potatoes, celery, and sliced onions into dressing mixture.
To create garnish, place 3 reserved egg slices and reserved 3 green onion tops in center of prepared pan creating a flower design using the egg as a bud and the green onion as stems.
On to of garnish, layer 1/2 of the potato salad mixture, then peas, then ramaining potato salad mixture.
Cover and refrigerate at least 5 hours or overnite.
Turn out on a platter lined with lettuce.
Refrigerate any leftovers.
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