Rafed English

Creamy New Potato Salad

5 pounds red potatoes, unpeeled, cut into 1-inch cubes
2 cups ranch salad dressing
1 cup mayonnaise
3 tablespoons apple cider vinegar
1 1/2 tablespoons Dijon mustard
1 cup purple onion, finely chopped
1 cup celery, thinly sliced
1 cup green pepper, diced
3/4 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon dill, chopped, or 1 teaspoon dried dill

Cook potatoes in boiling salted water for 13 to 14 minutes until done. Drain and let cool.

Place all other ingredients in a large mixing bowl and mix thoroughly. Add potatoes to bowl and mix well. Cover loosely and chill.

Garnish with purple onion rings, if desired, before serving.

Makes 20 servings.

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