Luncheon Potato Salad With Egg Wedges
Recipe: #7296
January 06, 2012
Categories: Salads, Side Dishes, Eggs, Baby Shower, Brunch, Mothers Day, Gluten-Free, Vegetarian, Kosher Dairy, more
"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 is 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
No special items needed.
2 Reviews
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