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Ranch Picnic Potato Salad

chef.tim.lee's picture
Ingredients
  Potatoes 3 1⁄2 Pound, cooked, peeled and sliced (6 medium size)
  Chopped celery 1⁄2 Cup (8 tbs)
  Sliced green onions 1⁄4 Cup (4 tbs)
  Chopped parsley 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Dijon mustard 1 Tablespoon
  Ranch salad dressing 1 Cup (16 tbs) (prepared Hidden Valley Ranch Original)
  Hard cooked eggs 2 , finely chopped
  Paprika To Taste
Directions

Combine potatoes, celery, onions, parsley, salt and pepper in a large bowl.
Stir mustard into salad dressing in a small bowl.
Pour over potatoes; toss lightly to coat.
Cover and refrigerate several hours.
Sprinkle with eggs and paprika.
Serve in lettuce-lined bowl, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato
Preparation Time: 
10 Minutes
Servings: 
4

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 636 Calories from Fat 290

% Daily Value*

Total Fat 33 g50.3%

Saturated Fat 5.6 g27.9%

Trans Fat 0.2 g

Cholesterol 139.3 mg46.4%

Sodium 654.2 mg27.3%

Total Carbohydrates 79 g26.5%

Dietary Fiber 10.3 g41.2%

Sugars 5.4 g

Protein 13 g26.1%

Vitamin A 30.1% Vitamin C 160.3%

Calcium 10.4% Iron 25.6%

*Based on a 2000 Calorie diet

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Ranch Picnic Potato Salad Recipe