Recipe - Jellied Potato Salad

1 One half teaspoon Plain gelatin
2 tablespoon Cold water
One half cup Boiling water
1 cup Diced cooked potato
1 Green onion, chopped
2 ounce Chopped ham
2 ounce Lowfat mozzarella cheese
1 Hardcooked egg, minced
1 teaspoon Vinegar
1/8 teaspoon White pepper
One fourth teaspoon Celery seed
1 tablespoon Caloriereduced mayonnaise
One half teaspoon Prepared mustard
2 tablespoon Lowfat yogurt
Sliced cucumber for
garnish

Soak gelatin in cold water for 2 minutes. Add boiling water and stir to
dissolve gelatin. Chill until it becomes the consistency of egg white.

Combine potatoes, onion, ham, cheese and egg. In a separate bowl mix
vinegar, pepper, celery seed, mayonnaise, mustard and yogurt. Add to potato
mixture and toss to coat well.

Beat gelatin mixture until fluffy. Combine with potato mixture and pour
into 23 cup mold or bowl. Chill to set. Unmold and garnish with cut or sliced up
cucumber on lettuce leaves.

Serving suggestion: Terrific picnic item. Take along a few bread sticks
and a raw vegetable for munching. From the files of Al Rice, North Pole
Alaska.