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Ranch Potato Salad



  • 2 medium russet potatoes, peeled and cubed
  • 8 teaspoons light mayonnaise
  • 1/3 cup fat-free Ranch dressing
  • 1/3 cup diced celery
  • 1/3 cup frozen peas, thawed
  • 3/4 teaspoon paprika
  • 8 teaspoons scallions, chopped
  • Salt and pepper to taste


  1. Boil the potatoes for 10 to 15 minutes until done. Drain and set aside.
  2. Combine the remaining ingredients and toss well with the potatoes.
  3. Refrigerate for 1 hour before serving.

Serves 4.

Calories 131, Fat 3.5g (24% calories from fat), Cholesterol 3mg, Protein 2.1g, Carbohydrates 22.5g, Dietary Fiber 2.1 Sodium 306mg

Exchanges 1 1/2 Starch

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