Luncheon Potato Salad With Egg Wedges

Prep Time
Cook Time
Ready In

"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


  • 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.


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.

2 Reviews


Yummy way to make potato salad - a delicious combination of flavors. I adjusted this a little for my preferences (less mustard and didn't add the egg wedges on the side). I really like the play of the ranch with the green onions and paprika. I will definitely be making this again!


review by:
(24 Feb 2016)


Very tast potato sald, we don't care for potato salad with the egg inside the salad, so this was perfect for us. the ranch dressing is quite delicious, because it was a hot day i made it in the morning and left it in the fridge all day, perfect and finished it at supper time. i'll be making this ne again thanks for posting it.


review by:
(7 Jul 2012)