Clipped from some unknown magazine we find a recipe for Sour Cream Potato Salad. Although there is thankfully an absence of gelatin, this does call for the salad to be packed into a jello mold and chilled.

I don’t love potato salad, but my mother used to make a red potato salad that I loved. I don’t know if she ever gave me the recipe!

Sour Cream Potato Salad

4 c sliced cooked potatoes

1 c diced celery

1/4 c sliced green onions

1/4 c sliced radishes

1 c (1/2 pt) dairy sour cream

1/4 c vinegar

1 tbs bleu cheese salad dressing mix (similar to ranch dressing mix)

Thinly sliced radishes for garnish

Parsley

Combine potatoes, celery, green onions and radishes. Blend sour cream, vinegar and bleu cheese dressing mix; pour over vegetables; toss gently to blend. spoon salad into an 8-inch ring mold, pressing down well with spoon. Cover with aluminum foil or transparent saran; chill several hours. To unfold, loosen top edges carefully with spatula or thin-bladed knife; place serving plate over mold; invert; shake hard once; salad will drop out. Garnish with sliced radishes; surround salad and fill center with parsley sprigs.