2 env. unflavored gelatin
1 c. buttermilk
8 c. cubed, cooked potatoes
6 hard cooked eggs, diced
2 c. chopped celery
1/2 c. chopped green onion
1 1/4 c. mayonnaise
1 c. sour cream
1 tbsp. prepared mustard
Salt to taste

Oil a 12 cup bundt pan. In saucepan combine gelatin and buttermilk over medium heat, stirring until gelatin is dissolved. Cool.

In large bowl combine all ingredients and gelatin mixture. Heat the salad into the pan; press firmly into place. Cover and refrigerate until set.

To unmold; use a thin and narrow plastic knife and loosen center core of salad. Dip pan in hot water for about 10 seconds; turn out onto serving plate.

A wonderful summer recipe. The best part is how beautiful it looks before cutting.