Ranch Picnic Potato Salad

HIDDEN VALLEY®
11Ingredients
60Minutes
290Calories

Ingredients
US|METRIC

  • 1/2 cup sliced green onions
  • 1 cup chopped celery
  • 1 tablespoon dijon mustard
  • 1 cup Hidden Valley® Original Ranch® Dressing
  • 2 hard boiled eggs (peeled, finely chopped)
  • 2 1/2 tablespoons chopped parsley
  • 0lettuce (optional)
  • 0paprika
  • 3 pounds idaho potatoes (or russet potatoes, peeled)
  • 0salt
  • 0ground black pepper

Directions

  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 topped with the chopped egg and paprika.
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NutritionView more

290Calories
Sodium12% DV280mg
Fat26% DV17g
Protein12% DV6g
Carbs10% DV30g
Fiber16% DV4g
Calories290Calories from Fat150
% DAILY VALUE
Total Fat17g26%
Saturated Fat3g15%
Trans Fat
Cholesterol65mg22%
Sodium280mg12%
Potassium790mg23%
Protein6g12%
Calories from Fat150
% DAILY VALUE
Total Carbohydrate30g10%
Dietary Fiber4g16%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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