Tomato aspic with potato salad: The quintessential ’60s summer luncheon dish

1960s, Classic side dish recipes, Vintage food & drink, Vintage salad recipes

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Combine a bright red tomato aspic gelatin ring filled with a creamy potato salad with eggs, and you have a super ’60s lunch dish!

Tomato aspic with potato salad recipe (1961)

Tomato aspic ring

Yield: 8 servings

Prep Time: 20 minutes

Additional Time: 6 hours

Total Time: 6 hours 20 minutes

This retro recipe for a tomato aspic ring is meant to be filled with potato salad

Ingredients

2 envelopes (2 tablespoons) unflavored gelatin
4 cups tomato juice
1/3 cup chopped onion
1/4 cup chopped celery leaves
2 tablespoons brown sugar
1 teaspoon salt
2 small bay leaves
4 whole cloves
3 tablespoons lemon juice
1/2 to 1 cup finely chopped celery (optional)
2 tablespoons chopped green pepper

Instructions

Soften gelatin in 1 cup cold tomato juice.
Combine 2 cups of the tomato juice and the onion, celery leaves, sugar, salt, bay leaves, and cloves.
Simmer uncovered 5 minutes; strain.
Dissolve the softened gelatin in the hot tomato mixture.
Add remaining tomato juice and the lemon juice.
Chill till partially set.
Stir in celery and green pepper.
Pour into a 5-1/2 cup mold.
Chill firm, 5 to 6 hours or overnight.
Unmold on chilled platter.

Notes

To turn out chilled salad, loosen around edges of mold with tip of knife -- remember the inner circle, too. Place platter over mold; invert. Wring a towel out of hot water and lay it over top of mold. Soon the gelatin ring will slip out. Now lift off mold.

Aspic for the crowd (12-cup ring mold):

You’ll need 2-1/2 quarts (10 cups) tomato juice in all, 5 envelopes unflavored gelatin, 3/4 cup each chopped onion and chopped celery leaves, 3 cup brown sugar, 2 teaspoons salt, 5 bay leaves, 10 cloves, 1/3 cup lemon juice, 1-1/2 cups chopped celery, 4 cup chopped green pepper. Follow recipe at left, using 3 cups of the tomato juice cold to soften gelatin and 5 cups hot to dissolve gelatin. Chill at least 24 hours.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 48Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 599mgCarbohydrates: 9gFiber: 1gSugar: 7gProtein: 3g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

How to make tomato aspic - Retro recipe from 1961

ALSO SEE: Aspics without ado (1966)

Potato salad

Yield: 8 servings

Prep Time: 15 minutes

Additional Time: 30 minutes

Total Time: 45 minutes

This potato salad recipe was created to be served inside a tomato aspic ring

Ingredients

2-1/2 cups sliced cooked potatoes
1-1/4 teaspoons salt
1 teaspoon sugar
1-1/2 teaspoons celery seed
1 teaspoon vinegar
1/2 cup chopped onion
3/4 cup mayonnaise or salad dressing
2 hard-cooked eggs, sliced

Instructions

Sprinkle potatoes with seasonings and vinegar.
Add onion (and, if you wish, 1/2 cup sliced celery and 4 cup sliced sweet pickle).
Add mayonnaise; toss to mix.
Fold in eggs.
Chill well.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 223Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 56mgSodium: 1245mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 3g

The seasonings and vinegar go directly on the potato slices so the spicy and sweet-sour flavors will be absorbed. Then add the other ingredients, and toss.

Serve cornbread muffins with tomato aspic and potato salad

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