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MOLDED POTATO SALAD
3-4 tbsp. vinegar
1 envelope. Good Seasons Mild Italian
salad dressing mix
4 c. sliced cold cooked potatoes
2 strips crisp fried bacon, finely crumbled
1 (3 oz.) pkg. Jello lemon gelatin
1 c. boiling water
1/4 c. cold water
2 c. mayonnaise
Combine vinegar and salad dressing mix. Add to potatoes and bacon. Chill 1 hour. Dissolve
gelatin in boiling water; add cold water. Blend in mayonnaise. Chill until thickened. Add
potato mixture. Pour into 6 cup mold. Chill until firm, about 4 hours. Unmold. Yield: 6 to
8 servings.
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