Potato Salad for a Crowd
Ingredients
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.
For the potato salad dressing:
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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
Per Serving:
248 calories; 16 g total fat; 81 mg cholesterol; 300 mg sodium. 23 g carbohydrates; 1 g fiber;