NEW POTATO AND CHICKEN FRANK SALAD
2 1/2 lbs. new potatoes
1 small red onion, thinly sliced
1 small green pepper, seeded and chopped
1/4 cup fresh dill
1 (8 oz.) bottle ranch-style dressing
1/4 cup mustard
1 tbsp. horseradish
6 chicken franks, cut into 1/4-inch rounds
fresh dill for garnish
Place potatoes in a large saucepan; fill with water to cover. Bring to a boil, reduce heat, cover and cook until tender. Drain.
While potatoes are hot but easy to handle, cut in half and place in a large bowl with the red onion, green pepper and chopped fresh dill.
Meanwhile, in a small bowl, whisk together Ranch-style salad dressing, mustard and horseradish. Pour over potato mixture and let stand for one hour.
Fold chicken franks into salad. Garnish with fresh dill.
Servings: 8
Source: The Association for Dressing and Sauces
2 1/2 lbs. new potatoes
1 small red onion, thinly sliced
1 small green pepper, seeded and chopped
1/4 cup fresh dill
1 (8 oz.) bottle ranch-style dressing
1/4 cup mustard
1 tbsp. horseradish
6 chicken franks, cut into 1/4-inch rounds
fresh dill for garnish
Place potatoes in a large saucepan; fill with water to cover. Bring to a boil, reduce heat, cover and cook until tender. Drain.
While potatoes are hot but easy to handle, cut in half and place in a large bowl with the red onion, green pepper and chopped fresh dill.
Meanwhile, in a small bowl, whisk together Ranch-style salad dressing, mustard and horseradish. Pour over potato mixture and let stand for one hour.
Fold chicken franks into salad. Garnish with fresh dill.
Servings: 8
Source: The Association for Dressing and Sauces
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