Mom's Mashed Potato Salad

Ingredients

• 4 cups mashed potatoes (good for left-overs)
• 1/3 cup celery & leaves, finely chopped
• 1/3 cup sweet pickle relish, drained well
• 1/3 cup sour cream
• 1/4 cup mayonnaise, more if needed
• 1/3 cup onion, finely chopped
• 1/4 cup half-and-half cream
• 2 tablespoons wine vinegar
• 2 teaspoons yellow mustard, to taste
• 3 hard-boiled eggs, separate yolks
• salt
• white pepper
• cooking spray

Directions

1. 1

   Separate cooked egg whites from yolks; refrigerate yolks for use when serving.

2. 2

   In large bowl, combine mashed potatoes *need not be hot*, onions, mayo, Half and Half vinegar, mustard, salt and pepper, and chopped egg whites-only.

3. 3

   Mix thorougly to blend; add additional mayo and Half & Half, if needed. Mixture should be moldable.

4. 4

   Spray mixing bowl lightly with cooking spray, sized just large enough to hold filling completely to the top.

5. 5

   Place mashed potato mixture into bowl, making sure no air holes are within.

6. 6

   Compact firmly.

7. 7

   Cover and refrigerate until ready to serve.

8. 8

   To serve: Place lettuce leaves on serving plate.

9. 9

   Run very thin bladed knife around inside of bowl to help with unmolding.

10. 10

    Carefully, plate lettuce-lined plate upside down over molded potato salad.

11. 11

    Flip and tap gently to release.

12. 12

    Using a medium-fine grater/microplane, grate the cooked egg yolks over the top of the molded salad.

13. 13

    Decorate with sliced stuffed olives, if desired.