6 c. cold, sliced cooked potatoes (about 2 1/2 lb.)
1 c. minced onions
1/2 c. finely snipped parsley
1/2 c. finely chopped celery
1 1/2 tsp. salt
1/4 tsp. pepper
2 env. unflavored gelatin
1/2 c. water
16 pkg. cooked thin ham slices, each about 7"x4 1/2"
1 1/2 c. mayonnaise or salad dressing
Water cress

Day before:

1. In large bowl combine potatoes, onions, parsley, celery, salt and pepper.

2. In measuring cup sprinkle gelatin on water; stir over hot water, until dissolved.

3. Coarsely snip 8 ham slices; add to potato mixture along with mayonnaise and gelatin mixture; toss all together.

4. Line a 10 x 5 x 3 inch loaf pan completely with foil, letting it extend about 3 inches above each edge. Now along 10 inch side of loaf pan lay three over side. Repeat on other long side of pan, thus making a double thickness of ham on bottom of pan. Then cover each end of pan with a ham slice. Have tops of all ham slices even with top edges of pan.

5. Now pack the potato - salad mixture into ham-lined pan, then cover top of salad with overhanging foil. Refrigerate.

Just before serving:

1. Turn foil back from top of loaf, and use it to lift salad from pan. Now place chilled plate on top of salad and invert both plate and salad; then peel off foil.

2. Surround it with crisp, chilled water cress. Serve in slices. Makes 12 servings.