Picnic Potato Squares Salad Recipe

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Picnic Potato Squares Salad Recipe
Picnic Potato Squares Salad Recipe photo by Taste of Home
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Picnic Potato Squares Salad Recipe

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I'M ALWAYS on the lookout for new and unique recipes. Firm and cut into squares, this potato salad looks different than the usual ones, and the dill pickle gives it a unique flavor. It also travels well and is pretty served on salad greens. -Susan Furrow, Canterbury, New Brunswick
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 2 envelopes unflavored gelatin
  • 2-1/4 cups milk, divided
  • 1 cup mayonnaise
  • 1 tablespoon prepared mustard
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-1/2 cups cubed red potatoes, cooked and cooled
  • 1/2 cup shredded carrot
  • 1/2 cup thinly sliced celery
  • 1/3 cup chopped dill pickle
  • 2 tablespoons diced onion
  • Lettuce leaves, optional

Directions

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 the 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-in. square dish. Chill until firm. Cut into squares; serve on lettuce if desired. Yield: 9 servings.
Originally published as Picnic Potato Squares Salad in Reminisce July/August 1997, p49

Nutritional Facts

1 each: 261 calories, 22g fat (4g saturated fat), 17mg cholesterol, 394mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 4g protein.

  • 2 envelopes unflavored gelatin
  • 2-1/4 cups milk, divided
  • 1 cup mayonnaise
  • 1 tablespoon prepared mustard
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-1/2 cups cubed red potatoes, cooked and cooled
  • 1/2 cup shredded carrot
  • 1/2 cup thinly sliced celery
  • 1/3 cup chopped dill pickle
  • 2 tablespoons diced onion
  • Lettuce leaves, optional
  1. 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 the 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-in. square dish. Chill until firm. Cut into squares; serve on lettuce if desired. Yield: 9 servings.
Originally published as Picnic Potato Squares Salad in Reminisce July/August 1997, p49

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