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RANCH PICNIC POTATO SALAD
6 medium potatoes, cooked, peeled (optional) and sliced
2 hard cooked eggs, finely chopped
1/2 cup chopped celery
1/4 cup sliced green onions
2 Tbsp. fresh chopped parsley
1/4 tsp. salt
1/4 tsp. black pepper
1 Tbsp. Dijon mustard
1 clove garlic, minced
1 cup prepared Hidden Valley Ranch Original Ranch Salad Dressing
Paprika
Lettuce (optional)
Combine potatoes, eggs, celery, onions, parsley, salt and pepper in a large bowl.
In a small bowl, stir together mustard, garlic and dressing. Pour over potatoes; toss to coat.
Cover and refrigerate several hours. Sprinkle with paprika. Serve.
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