Ranch Picnic Potato Salad - cooking recipe

Ingredients
    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
    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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