Ranch Picnic Potato Salad
Adapted from
HVC Company
8 servings
| 3 1/2 lbs baking potatoes, cooked and peeled | 1 tsp parsley | ||
| 1 oz ranch salad dressing mix, dry | 1 tsp salt | ||
| 1/2 c celery, sliced | 1/8 tsp black pepper | ||
| 1/2 c onions, chopped | 1 tbsp yellow mustard | ||
| 2 whole hard-boiled eggs, finely chopped |
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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.
| Calories | 192 | %CFF | 8 % | |
| Total Fat | 2 g | Saturated Fat | 0.4 mg | |
| Protein | 6 g | Cholesterol | 53 g | |
| Carbohydrates | 40 g | Sodium | 610 mg | |
| Sugars | 2 g | Fiber | 3 g | |
|
3.4 WW Points | ||||
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Rated by 4 users (4.0)
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