Independence Day Recipes
Ranch Picnic Potato Salad
Yield: 6 to 8 servings
Ingredients
- 6 medium potatoes, cooked, peeled (optional) and sliced
- 2 hard cooked eggs, finely chopped
- 1/2 cup chopped celery
- 1/4 cup sliced green onions
- 2 tablespoons fresh chopped parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 cup prepared Hidden Valley Ranch Original Ranch Salad Dressing
- Paprika
- Lettuce (optional)
Instructions
- Combine potatoes, eggs, celery, onions, parsley, salt and pepper in a large bowl.
- In a small bowl, stir together mustard, garlic and dressing.
- Pour over potatoes; toss to coat.
- Cover and refrigerate several hours.
- Sprinkle with paprika.
- Serve in a lettuce lined bowl, if desired.