4 medium potatoes, washed, cooked, peeled, and diced (4 cj'
1 can (16 oz.) red salmon, drained and flaked
3 cloves garlic, minced
2 c. celery, minced
1/2 c. green onions, chopped
1 envelope unflavored gelatin
2 tbsp. lemon juice
1/4 c. boiling water
1 1/2 c. mayonnaise
1 tsp. salt
1/4 tsp. cayenne pepper
cherry tomatoes (optional)

Lightly oil a 6-cup ring-mold or bowl; set aside.

In a large bowl, combine potatoes, salmon, minced garlic, celery, and onions.

In a small bowl, combine gelatin and lemon juice. Allow gelatin to stand for 5 minutes to soften. Stir in boiling water until gelatin dissolves. Stir In mayonnaise, salt, and cayenne; blend well. Pour over potato mixture; toss to mix well.

Spoon evenly into prepared ring mold. Refrigerate for at least 1 hour. Unmold onto a serving dish.

Fill center of ring with cherry tomatoes.

Yield: 6 servings