Ranch Picnic Potato Salad

Ranch Picnic Potato Salad


  • 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 Ranch Dressing
  • 2 hard-cooked eggs, finely chopped, for garnish
  • Paprika for garnish


  1. 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.

Recipe and Photo Courtesy of Hidden Valley Ranch Salad Dressing and Seasoning Mix

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