Canyon Style Potato Salad
5 cups diced potatoes, cooked in chicken broth
1/2 cup sliced celery
1 cup prepared Hidden Valley Original Ranch Salad Dressing
1 tablespoon prepared mustard
2 tablespoons sweet pickle relish, drained
2 tablespoons sliced scallion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup sliced radishes
In a bowl, combine potatoes and celery.
Mix together Salad Dressing, mustard, pickle relish, scallion, salt and pepper. Pour over potatoes and celery; toss gently.
Cover and refrigerate.
Garnish with radishes or toss in just before serving.
Makes 8 to 10 servings.
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