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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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