Ranch Picnic PotatoSalad
Ingredients(11)
- ½ cup
sliced green onions
- 1 cup
chopped celery
- 1 tablespoon
Dijon mustard
- 1 cup
- 2
hard-cooked eggs peeled, finely chopped
- 2½ tablespoons
chopped parsley
lettuce (optional)
paprika
- 3 pounds
Idaho potatoes or russet potatoes, peeled
salt
freshly ground black pepper
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(5)
- 1
In a large pot, add the potatoes and enough water to cover.
- 2
Add the salt and bring the water to a boil. Cook the potatoes for 10 to 15 minutes or until tender when pierced with a fork. Drain and set aside to cool slightly.
- 3
In large bowl, combine potatoes, celery, onions, parsley, salt and pepper. In small bowl, stir mustard together with the dressing until well blended. Pour over potato mixture and toss until lightly coated.
- 4
Chill covered for at least 1 hour, overnight is best.
- 5
Serve in a bowl lined with lettuce leaves, if using, and garnish top with the chopped egg and paprika.
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