Luncheon Potato Salad With Egg Wedges
Recipe: #7296
January 06, 2012
"This is great to serve at a ladies luncheon..Prepare the dressing from a dry mix, do not use the bottled, do not prepare the dressing mix using salad dressing use only mayonnaise or you will run the risk of a watery salad Plan ahead there's a 6 hour chilling time for the salad"
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (228.9 g)
- Calories 339.9
- Total Fat - 23.8 g
- Saturated Fat - 3.9 g
- Cholesterol - 14.2 mg
- Sodium - 533 mg
- Total Carbohydrate - 29.4 g
- Dietary Fiber - 4.5 g
- Sugars - 3.9 g
- Protein - 3.7 g
- Calcium - 39.7 mg
- Iron - 1.1 mg
- Vitamin C - 18.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large pot cook the peeled whole potatoes for about 25 minutes or until just tender when pierced with a fork; drain and set aside to cool slightly. Chop the potatoes into small cubes.
Step 2
In large bowl, combine chopped potatoes with celery, green onions and parsley.
Step 3
In a small bowl, combine the Dijon mustard with the prepared ranch dressing and pinch garlic power until well blended; pour over potato mixture (start with 1 cup of dressing and add in more until you have the desired amount) gently toss until coated. Season with salt and pepper to taste. Cover and refrigerate for at least 6 hours or overnight.
TO PLATE & SERVE
Step 4
Line plates with lettuce leaves, place desired amount of potato salad on lettuce then place egg wedges on the plate around the salad. Lightly sprinkle with paprika. Serve.
Tips & Variations
No special items needed.
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