Potato Salad Confetti Mold

SERVES: 8

CHILL TIME: 3 Hr

COOK TIME: 20 Min

No, we didn't put actual confetti into the potato salad! Our Potato Salad Confetti Mold gets its name from all the tasty veggie add-ins that make it look like there's confetti inside. Isn't it great when you can add fun and flavor to a dish?

What You'll Need

6 white potatoes, peeled and cut into 1-inch cubes (about 2 pounds)
2 hard-boiled eggs, chopped
1 cup chopped celery (2 stalks)
1 (2.25 ounce) can sliced black olives, drained ( cup)
1 small red bell pepper, chopped (about 1/2 cup)
1 small red onion, chopped (about 1/2 cup)
1 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (.25 ounce) envelope unflavored gelatin
1/4 cup boiling water

What to Do

Place potato cubes into a large saucepan and fill with enough water to cover potatoes. Bring to a boil over medium-high heat and cook 15 to 20 minutes, until fork-tender; drain and cool.
In a large bowl, combine eggs, celery, black olives, bell pepper, onion, mayonnaise, salt, and black pepper; set aside.
Dissolve gelatin in boiling water; cool. Add cooled gelatin to celery mixture; mix well. Add potatoes and stir until evenly coated. Pour into a 9- x 5-inch loaf pan and refrigerate at least 3 to 4 hours.
Invert pan onto a large oval platter, gently shaking mold to loosen it. Slice into serving-sized pieces.