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Potato Salad Gelatin
Anne Newgent

Potato Salad Gelatin

This Potato Salad Gelatin is a protein-rich, innovative dish that reimagines classic potato salad with a unique gelatin texture, providing flavor and nutrition without compromising on taste.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 6 hours
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 lbs Yukon Gold or red potatoes, peeled and cut into ½-inch cubes
  • 4 packets unflavored gelatin (¼ oz each) or 4 tablespoons high-quality bovine gelati
  • ½ cup cold water
  • 1 ½ cups hot water
  • ½ cup mayonnaise or Greek yogurt
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • ½ cup finely diced celery
  • ¼ cup finely minced red onio
  • 2 tablespoons chopped fresh dill
  • 4 large hard-boiled eggs, peeled and chopped
  • Salt and freshly ground black pepper to taste
  • Optional garnishes: paprika, extra fresh dill sprigs, or chives

Method
 

  1. Prepare the Potatoes: Place cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer until fork-tender, about 8-10 minutes. Drain and let cool completely.
  2. Bloom the Gelatin: In a small bowl, sprinkle the unflavored gelatin over ½ cup of cold water and let it sit for 5-10 minutes until thick.
  3. Dissolve the Gelatin: Heat 1 ½ cups of hot water and pour it over the bloomed gelatin. Whisk until smooth and set aside to cool slightly.
  4. Combine Wet Ingredients: In a large bowl, whisk together mayonnaise (or Greek yogurt), Dijon mustard, and apple cider vinegar. Season with salt and pepper.
  5. Mix Gelatin Mixture: Gradually add the dissolved gelatin mixture into the mayonnaise mixture while whisking constantly.
  6. Fold in Solids: Gently fold in the cooled potatoes, celery, red onion, dill, and hard-boiled eggs.
  7. Transfer to Dish: Pour the mixture into an 8x8 inch baking dish or round springform pan and smooth the top.
  8. Chill and Set: Cover tightly and refrigerate for at least 4-6 hours, preferably overnight, until firm.
  9. Serve: Slice into squares or wedges and garnish as desired before serving.

Notes

This dish is best served chilled and can be stored in an airtight container in the refrigerator for 3-4 days. Avoid freezing as it can alter the texture.