Ranch Picnic Potato Salad

  • Prep: 45 min
  • Cook: 15 min
  • Total: 1 hr
  • Servings: 8
Rated 4.6207/5 based on 29 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
(29)

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Rated 5 out of 5 by from OMG sooooo yummy ! I didn't know potato salad could taste any better untill i tried it with HVR. I will make it like this from now on! Btw, it pairs great with bbq !
Date published: 2019-02-21
Rated 5 out of 5 by from Best potato salad ever!!! My family doesn't use mayo, so I'm very happy to find this one!!!
Date published: 2019-01-23
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