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Luncheon Potato Salad With Egg Wedges

Here's how you make Luncheon Potato Salad With Egg Wedges
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  • Servings: 8
  • Prep: 30m
  • Cook: 0m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 3 pounds potatoes (peeled russet potatoes, leave whole do not slice before cooking)
  • 1 celery stalk, finely diced
  • 6 green onions, sliced
  • 1 tablespoon Dijon mustard
  • 1 1/2 cups prepared ranch dressing (made from Hidden Valley Dry Ranch Dressing mix)
  • Garlic powder, pinch
  • 3 tablespoons chopped parsley (fresh)
  • Salt and fresh ground black pepper, to taste
  • Hard-cooked eggs, peeled and quartered (use one egg for each plate)
  • Lettuce leaves, as needed
  • Paprika
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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