Picnic Potato Squares

This is a nice version of traditional potato salad; I had a couple of hard-cooked eggs, so we chopped them into the salad too. There are no worries about watery potato salad, and you get all of the traditional flavors. 

Add a little vinegar to your potato cooking water to help keep the cubes firm.  We thought the sugar made this too sweet and the mustard needed to be doubled…taste your mixture before you chill it to see if it suits your taste…you can’t add something later.

This is easy to serve and a nice addition to a buffet table. 

                          Picnic Potato Squares

  2           Packages  Unflavored Gelatin -- 1/4 ounce each

  2 1/4    Cups  Milk -- divided

  1           Cup  Mayonnaise or Cooked Salad Dressing

  1           Tablespoon  Prepared Mustard (we used 2 tbsp.)

  2           Teaspoons  Sugar  (we omitted this)

     1/2    Teaspoon  Salt

     1/4    Teaspoon  Pepper

  2 1/2    Cups  Red Potatoes -- cubed, cooked and cooled

     1/2    Cup  Shredded Carrot

     1/2    Cup  Celery -- thinly sliced

     1/3    Cup  Dill Pickle -- chopped

  2           Tablespoons  Onion -- finely chopped

Place the gelatin and 1 cup of milk in a saucepan; let stand for 1 minute.  Cook and stir over low heat until gelatin is dissolved.  Remove from heat; stir in mayonnaise, mustard, sugar, salt, pepper and remaining milk until smooth.  Chill until partially set.

Fold in potatoes, carrot, celery, pickle and onion.

Pour into an ungreased 8" square dish.  Chill until firm.  Cut into 9 squares.

9 servings

  "The Best of Country Cooking 1999”

Per Serving: 328 Calories; 23g Fat (59.8% calories from fat); 5g Protein; 30g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 440mg Sodium.  Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.