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Title: Potato Salad Confetti Mold
Categories: Potatoes, Vegetables, Salads
Yield: 8 servings

6 White potatoes; peeled, in
- 1" cubes
2 lg Hard-boiled eggs; chopped
1 c Chopped celery
2 1/4 oz Can sliced black olives;
- drained
1 sm Red bell pepper; chopped
1 sm Red onion; chopped
1 c Mayonnaise
1/2 ts Salt
1/2 ts Black pepper
1/4 oz Env unflavored gelatin
1/4 c Boiling water

Place potato cubes into a large saucepan and fill with
enough water to cover potatoes. Bring to a boil over
medium-high heat and cook 15 to 20 minutes, until
fork-tender; drain and cool.

In a large bowl, combine eggs, celery, black olives,
bell pepper, onion, mayonnaise, salt, and black pepper;
set aside.

Dissolve gelatin in boiling water; cool. Add cooled
gelatin to celery mixture; mix well. Add potatoes and
stir until evenly coated. Pour into a 9- x 5-inch loaf
pan and refrigerate at least 3 to 4 hours.

Invert pan onto a large oval platter, gently shaking
mold to loosen it. Slice into serving-sized pieces.

RECIPE FROM: https://www.mrfood.com

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