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Molded Potato Salad Recipe

by CookEatShare Cookbook

Ingredients

3-4 tbsp. vinegar 1 env. Good Seasons Mild Italian salad dressing mix 4 c. sliced cool cooked potatoes 2 strips crisp fried bacon, finely crumbled

1 (3 ounce.) pkg. Jello lemon gelatin 1 c. boiling water 1/4 c. cool water 2 c. mayonnaise

Directions

1. Combine vinegar and salad dressing mix. Add in to potatoes and bacon. Refrigerate1 hour. Dissolve gelatin in boiling water; add in cool water. Blend in mayonnaise. Refrigeratetill thickened. Add in potato mix. Pour into 6 c. mold. Refrigeratetill hard, about 4 hrs. Unmold. Yield: 6 to 8 servings.

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