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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 tablespoons fresh chopped parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon 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 in a lettuce lined bowl, if desired.

8 servings

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