Congealed Potato Salad - cooking recipe

Ingredients

8 c. potatoes, cooked and diced
6 hard-boiled eggs, diced
2 c. chopped celery
1/2 c. chopped green peppers
1/2 c. chopped onions
2 envelopes unflavored gelatin
2 c. mayonnaise
1 c. sour cream
2 Tbsp. sugar
1 Tbsp. mustard
1 Tbsp. salt
1 c. buttermilk

Preparation

Heat milk and gelatin until dissolved.
In a large bowl, combine other ingredients.
Add milk mixture.
Spray a 12-cup Bundt pan with Pam.
Press mixture firmly in the Bundt pan.
Cover and refrigerate until set.
Unmold on serving dish and slice when ready to serve.
Garnish with fresh parsley before slicing.