Ranch Picnic Potato Salad

Adapted from HVC Company

  • 3 1/2 lbs baking potatoes, cooked and peeled
  • 1 oz ranch salad dressing mix, dry
  • 1/2 c celery, sliced
  • 1/2 c onions, chopped
  • 2 whole hard-boiled eggs, finely chopped
  • 1 tsp parsley
  • 1 tsp salt
  • 1/8 tsp black pepper
  • 1 tbsp yellow mustard
Ranch Picnic Potato Salad
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.
Email Recipe
Print Recipe
Posted: 6/30/2000
Salads & Dressings
Rated by 4 users (4.00)
WW Points* : 3.41
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 192
Calories from Fat 15 (8%)
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0.4g 2%
Monounsaturated Fat 0.5g
Polyunsaturated Fat 0.2g
Trans Fat 0g
Cholesterol 53g 18%
Sodium 610mg 25%
Potassium 0.4mg 0%
Total Carbohydrate40g 13%
Dietary Fiber 3g 12%
Sugars 2g
Protein 6g 12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.