Sun-Gold Potato Mold

This party-size classic, molded prettily in an angel-cake pan, looks so inviting with its bright egg topper.

Makes 12 to 16 servings.

15 medium-size potatoes
1/3 cup vegetable oil
3 tablespoons cider vinegar
1 tablespoon grated onion
2 teaspoons salt
1 teaspoon leaf basil, crumbled
1 teaspoon dry mustard
1/8 teaspoon pepper
6 hard-cooked eggs, shelled
1 cup chopped green pepper
1 cup chopped sweet red pepper
1 cup chopped celery
1 cup mayonnaise or salad dressing
1/4 cup milk

Procedure:
1. Cook potatoes in boiling salted water in a large saucepan 45 minutes, or just until tender; drain. peel while still warm; cut into small cubes; place in a very large bowl.(There should be about 12 cups)
2. Combine vegetable oil, vinegar, onion, salt, basil, mustard and pepper in a 1-cup measure; pour over potatoes; toss lightly until dressing is absorbed.
3. Halved 2 eggs; remove yolks and set aside in a cup for step 6.Chop egg whites and remaining 4 eggs; add to potatoes with green pepper, red pepper and celery.
4. Blend mayonnaise or salad dressing and milk in a small bowl; fold into potato mixture.
5. Spoon into a 10-inch tube pan; press down lightly with back of spoon to make top even; cover. Chill several hours to season and blend flavors.
6. When ready to serve. loosen salad around edge and tube of pan with a thin-blade knife; invert pan over serving plate; let salad slide out; lift off pan.Press saved egg yolks through a sieve onto top of salad.Garnish with tiny sprigs of parsley, if you wish.