Tomorrow is Halloween – one of my favorite holidays! I love to make Halloween food because it’s so fun, and the possibilities are limitless. This year, the popular theme is Day of the Dead. There are parties going on all over Memphis town, so I got inspired to make a sugar-skull dish for my luncheon at work. And, I chose a potato salad as my “victim”! I’m not going to go into detail here about how to make a potato salad – as you can make your own favorite recipe or just pick one up at Fresh Market (which is what I did). This is more of a how-to on presentation – perfect for a party dish.
- 2 large containers of Potato Salad
- 5 large radishes
- 10 baby carrots or 2 long carrots
- 4 baby pickles
- 1 bunch parsley
- 1 can medium pitted black olives
- Cake pan
- Parchment paper
- Sharp knife
- Shot glass
- Flat serving platter
- Pack your potato salad in a parchment-lined baking pan. Press down and flatten it as much as possible.
- Take your serving platter and cover the baking pan with it by centering it carefully. Then sandwich both the pan and the platter between your hands and flip over gently. Your baking pan will now be on top of the platter upside down.
- Gently remove the baking pan and peel off the parchment paper from the circular cake-shaped potato salad.
- Gently pat down on the salad with a spatula to flatten down any rough spots.
- With a sharp knife, cut a diagonal line down in the bottom part of the circle (two-thirds way down the circle) to create a jaw line on both sides of the circle. Remove the cut pieces and use the spatula to round the shape if necessary.
- Using a narrow shot glass, press down gently into the salad to create eye sockets and pull back up. Be careful not to do it too fast or too hard because the salad will start to come apart a little bit. Remove the “eyes.”
- Using a sharp knife, cut a triangular shape for a nose and a rectangular shape for a mouth. After all shapes are done, tweak and flatten the sugar skull with a spatula if necessary.
- Clean up the serving platter with a clean paper towel to remove up any messy pieces of the salad in order to preserve a clean platter surface.
- Cut baby carrots into thin circles and decorate around the eye sockets.
- Cut the tips of the two large radishes and place them inside the eye sockets of the sugar skull.
- Cut the pickles in half long-side and stuff them into the nose socket vertically.
- Stuff the mouth full of olives… literally! LOL
- Cut the remaining radishes into thin slices and cut out triangles to create flower shapes with 3 or 4 petals. Decorate the sugar skull’s cheek bones and forehead. Feel free to improvise and create your own design elements!
- Cut the parsley stems off and use the leafy parts to decorate around the sugar skull. Toss in the remaining flower shapes on top.
- All done! Happy Halloween!