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Recipe Summary

prep:
35 mins
chill:
6 hrs to 1 day
Servings:
12
Max Servings:
16
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Ingredients

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Directions

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  • Slice the unpeeled potatoes. Cook in a small amount of boiling salted water for 15 to 20 minutes or until tender. Drain and cool potatoes.

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  • In a very large mixing bowl, combine potatoes, cucumber, celery, and the radishes. Chop 3 of the eggs and fold into the potato mixture.

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For the potato salad dressing:
  • In a small mixing bowl, combine the salad dressing, onion, mustard, and ranch dressing mix. Salt and black pepper to taste.

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  • Add dressing to the potato mixture. Toss lightly to coat. Cover and chill for 6 to 24 hours. Slice remaining egg; arrange on salad. Sprinkle with chives, if you like. Makes 12 to 16 servings.

Nutrition Facts

248 calories; total fat 16g; cholesterol 81mg; sodium 300mg; carbohydrates 23g; fiber 1g.

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