Saturday, August 11, 2012


Note: This is a quick recipe to make.  It does need to chill thus making a great make-ahead dish.

5 lbs red potatoes
4 ribs celery
1 bunch green onions, sliced
2 tbsp dill weed
1 1/2 tsp salt
2 cups mayonnaise
1 bottle (16-oz) cucumber ranch salad dressing

Scrub potatoes and place in a Dutch oven; cover with water and bring to a boil.  Reduce the heat, cover and simmer 20 to 25 minutes or until tender.  Drain and cool enough to cut into cubes

In a large serving or salad bowl, combine the potatoes with the celery, onions, dill and salt.

Whisk the mayonnaise and salad dressing together in a small mixing bowl until blended.  Pour the blended dressings over the potato mixture.  Stir gently to coat all the potatoes.  Cover and refrigerate for 4 to 6 hours before serving.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.