Ranch Picnic Potato Salad

  • Prep: 45 min
  • Cook: 15 min
  • Total: 1 hr
  • Servings: 8
Rated 4.6857/5 based on 35 customer reviews

Ingredients (11)

  • ½ cup sliced green onions
  • 1 cup chopped celery
  • 1 tablespoon Dijon mustard
  • 2 hard-cooked eggs peeled, finely chopped
  • tablespoons chopped parsley
  • lettuce (optional)
  • paprika
  • 3 pounds Idaho potatoes or russet potatoes, peeled
  • salt
  • freshly ground black pepper

Steps (5)

  • Step 1
    In a large pot, add the potatoes and enough water to cover.
  • Step 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.
  • Step 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.
  • Step 4
    Chill covered for at least 1 hour, overnight is best.
  • Step 5
    Serve in a bowl lined with lettuce leaves, if using, and garnish top with the chopped egg and paprika.
  • 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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Reviews
(35)

Write a review
Rated 5 out of 5 by from Even better than regular potato salad We made this for memorial day it was so delicious and easy it's our new favorite potato salad
Date published: 2019-07-11
Rated 5 out of 5 by from Delicious Goodbye plain potato salad, hello new favorite ranch potato salad. It's very tasty. I would definitely recommend it
Date published: 2019-06-21
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