| July 6, 2018 -- The 4th of July is one of our favorite holidays to host picnics and potluck dinners. Potato Salad is a summertime staple. Hidden Valley has a recipe with their spin on Potato Salad that could make this dish a new picnic tradition!
INGREDIENTS:
½ cup sliced green onions
1 cup chopped celery
1 tablespoon Dijon mustard
1 cup Hidden Valley Original
Ranch Dressing
2 hard-cooked eggs peeled, finely chopped
2½ tablespoons chopped parsley
lettuce (optional)
paprika
3 pounds Idaho potatoes or russet potatoes, peeled salt
freshly ground black pepper
DIRECTIONS:
STEP 1 - In a large pot, add the potatoes and enough water to cover.
STEP 2 - Add the salt and bring the water to a boil. Cook the potatoes for 10 to 15 minutes or until tender when pierced with a fork. Drain and set aside to cool slightly.
STEP 3 - In large bowl, combine potatoes, celery, onions, parsley, salt and pepper. In small bowl, stir mustard together with the dressing until well blended. Pour over potato mixture and toss until lightly coated.
STEP 4 - Chill covered for at least 1 hour, overnight is best.
STEP 5 - Serve in a bowl lined with lettuce leaves, if using, and garnish top with the chopped egg and paprika.
SOURCE: https://www.hiddenvalley.com/recipe/ranch-picnic-potatosalad/
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