RANCH POTATO SALAD3 medium russet potatoes, peeled and cubed
3/4 cup diced celery
1/2 cup
fat-free Ranch dressing 1/2 cup frozen peas, thawed
1/4 cup chopped scallions
1/4 cup
light mayonnaise 1 tsp. paprika
salt and pepper (to taste)
Boil the potatoes for 10-15 minutes until done. Drain and set aside.
Combine the remaining ingredients and toss well with the potatoes. Refrigerate for 1 hour before serving.
Servings: 6