Print Recipe

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


  1. In a bowl, combine potatoes and celery.
  2. Mix together Salad Dressing, mustard, pickle relish, scallion, salt and pepper. Pour over potatoes and celery; toss gently.
  3. Cover and refrigerate.
  4. Garnish with radishes or toss in just before serving.

Makes 8 to 10 servings.


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