Quick Potato Salad
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 6
2 lb new potatoes cooked, cut into 1-inch cubes, or red potatoes
¼ teaspoon salt
2 tablespoons chives, freshly chopped
Step 1In a large pot over a medium high heat, add the potatoes, salt, and enough water to cover.
Step 2Once boiling, cook the potatoes for 10 to 15 minutes or until tender when pierced with a fork.
Step 3Drain and set aside to cool slightly.
Step 4In a large bowl, mix the potatoes and Hidden Valley® Bacon Ranch dressing together until well-coated. Chill covered for at least 1 hour. Overnight is best.
Step 5Serve garnished with the chives.
For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
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