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English Potato Salad Ring

ingredients

serves 12
2 kg (4 1/4 lb) potatoes, cooked and peeled
175 g (6 oz) onions, peeled and grated
2 level tsp salt
Good grinding black pepper
2 tbsp parsley, chopped
1 1/4 cups (10 fl oz) 300 ml water
25 g (1 oz) powdered gelatine
2/3 cup (150 ml) 1/4 pt milk
275 ml (l0 fl oz) mayonnaise
1 1/4 cups (10 fl oz) 300 ml natural yogurt
1 level tsp English mustard
Cucumber, finely sliced for garnish

method

1. Brush the ring moulds with oil.

2. Slice the potatoes and add them with the grated onions in layers into the moulds, seasoning each layer with salt, pepper and a sprinkling of chopped parsley.

3. Pour 150 ml (5 fl oz) of the water into a small container and sprinkle the gelatine over it. Leave until swollen and spongy. Heat the remaining water in a saucepan. Remove from the heat and stir in the soaked gelatine. Stir until dissolved. Allow to cool but not to set. When quite cool, add the milk, mayonnaise, yogurt and mustard and combine until smooth. Carefully pour this mixture over the potatoes and chill until well set.

4. Turn out on to a suitable serving dish and garnish with thinly sliced cucumber.

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