Ranch Picnic Potato Salad

Name: Ranch Picnic Potato Salad
Yield: 8 servings
Ingredients: 3 1/2 lbs baking potatoes, cooked and peeled; 1 oz ranch salad dressing mix, dry; 1/2 c celery, sliced; 1/2 c onions, chopped; 2 whole hard-boiled eggs, finely chopped; 1 tsp parsley; 1 tsp salt; 1/8 tsp black pepper; 1 tbsp yellow mustard

Adapted from HVC Company

3 1/2 lbs baking potatoes, cooked and peeled
1 oz ranch salad dressing mix, dry
1/2 c celery, sliced
1/2 c onions, chopped
2 whole hard-boiled eggs, finely chopped
1 tsp parsley
1 tsp salt
1/8 tsp black pepper
1 tbsp yellow mustard

Placed cooked cubed potatoes in a mixing bowl; set aside. Prepare dressing mix according to package directions, using fat-free mayonnaise and fat-free milk; reserve one cup. Refrigerate remaining dressing and use in another recipe. In a mixing bowl, combine dressing, potatoes, celery, onions, eggs, parsley, salt, black pepper, and mustard. Mix well. Fold mixture into potatoes in bowl. Cover and refrigerate several hours before serving. Sprinkle with paprika, if desired.

Posted: 6/30/2000

Salads & Dressings

Rated by 4 users (4.00)

WW Points^* : 3.41

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 192 Calories from Fat 15 (8%)
% Daily Value *
Total Fat 2g	3%
Saturated Fat 0.4g	2%
Monounsaturated Fat 0.5g
Polyunsaturated Fat 0.2g
Trans Fat 0g
Cholesterol 53g	18%
Sodium 610mg	25%
Potassium 0.4mg	0%
Total Carbohydrate40g	13%
Dietary Fiber 3g	12%
Sugars 2g
Protein 6g	12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.