Ranch Picnic Potato Salad - cooking recipe
Ingredients
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6 medium potatoes, cooked, peeled and sliced
1/2 c. chopped celery
1/4 c. sliced green onion
2 Tbsp. chopped parsley
1 tsp. salt
1/8 tsp. pepper
1 Tbsp. Dijon-style mustard
1 c. original Ranch dressing (Hidden Valley)
2 hard-cooked eggs, finely chopped
Preparation
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In a large bowl, combine all of the vegetables. Stir mustard into salad dressing. Pour over potato mixture and toss slightly. Cover and refrigerate several hours. Sprinkle with eggs and paprika.
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