Ranch Picnic Potato Salad
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
Combine potatoes, eggs, celery, onions, parsley, salt and pepper in a large
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.
YIELD: 8 Servings