Molded Potato Salad


  • 6 c. potatoes, cooked and diced
  • 1/3 c. dill pickles, diced
  • ½ c. green olives, sliced
  • ½ c. red peppers, diced
  • ½ c. carrots, grated
  • 1 ½ c. Vegenaise
  • 1 tsp. seasoned salt
  • salt to taste



  1. In a medium size bowl combine the potatoes, dill pickles, green olives, red peppers and carrots.
  2. Mix the vegenaise and seasonings together and fold into the potato mixture. Spray a mold* with oil spray and fill with potato salad.
  3. Chill a couple of hours or overnight in the refrigerator. Unmold and garnish with Carrot curls, tomato wedges and black olives.

Yield: 15 – ½ cup servings

* Also nice in individual cups.

Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Salads Sides Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.