Ranch Picnic Potato Salad

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Difficulty: Easy - for beginners
Serves: 8 servings


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


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.


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