Mom's Mashed Potato Salad

Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins

Ingredients

• Servings: 4


• 4 cups mashed potatoes (good for left-overs)


• 1/3 cup celery & leaves, finely chopped


• 1/3 cup sweet pickle relish, drained well


• 1/3 cup sour cream


• 1/4 cup mayonnaise, more if needed


• 1/3 cup onion, finely chopped


• 1/4 cup half-and-half cream


• 2 tablespoons wine vinegar


• 2 teaspoons yellow mustard, to taste


• 3 hard-boiled eggs, separate yolks


• salt


• pepper


• cooking spray

Recipe

• 1 separate cooked egg whites from yolks; refrigerate yolks for use when serving.


• 2 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.


• 3 mix thorougly to blend; add additional mayo and half & half, if needed. mixture should be moldable.


• 4 spray mixing bowl lightly with cooking spray, sized just large enough to hold filling completely to the top.


• 5 place mashed potato mixture into bowl, making sure no air holes are within.


• 6 compact firmly.


• 7 cover and refrigerate until ready to serve.


• 8 to serve: place lettuce leaves on serving plate.


• 9 run very thin bladed knife around inside of bowl to help with unmolding.


• 10 carefully, plate lettuce-lined plate upside down over molded potato salad.


• 11 flip and tap gently to release.


• 12 using a medium-fine grater/microplane, grate the cooked egg yolks over the top of the molded salad.


• 13 decorate with sliced stuffed olives, if desired.