Description
A recipe for Ranch Picnic Potato Salad

Ingredients

• 6 medium potatoes (about 3 1/2 pounds), cooked, peeled and diced
  
• 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, for garnish
  
• Paprika for garnish

Preparation
In large bowl, combine potatoes, celery, onions, parsley, salt and pepper. In small bowl, stir mustard into dressing; pour over potato mixture and toss lightly. Cover and refrigerate several hours. Sprinkle with eggs and paprika before serving. Serve in lettuce-lined bowl, if desired.

Nutrition
no information available

Serves
Makes 8 servings

Variations
no information available