Ranch Picnic Potato Salad
6 medium (about 3 1/2 pounds) Potatoes, cooked, peeled and sliced
1/2 cup Chopped celery
1/4 cup Sliced green onions
2 tablespoons Chopped parsley
1 teaspoon Salt
1/8 teaspoon Black pepper
1 tablespoon Dijon mustard
1 cup Hidden Valley® Original Ranch® Dressing
2 Hard-cooked eggs, finely chopped
In large bowl, combine potatoes, celery, onions, parsley, salt and pepper. In
small bowl, stir mustard into dressing; pour over potatoes and toss lightly.
Cover and refrigerate several hours. Sprinkle with eggs and paprika. Serve in
lettuce-lined bowl, if desired.
Makes 8 servings.