Rating: 3.5 stars
15 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1

This potato salad could be served at any luncheon or picnic. Preparation time is 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Recipe Summary

additional:
1 hr
total:
1 hr 10 mins
prep:
10 mins
Servings:
6
Yield:
6 - 1/2 cup servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Boil the potatoes for 10 to 15 minutes or until tender. Drain and set aside.

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  • In a mixing bowl, mix together the mayonnaise, ranch salad dressing, celery, peas, paprika, scallions and salt and pepper.

  • Add the potatoes, toss and refrigerate 1 hour before serving.

Nutrition Facts

129 calories; protein 3.2g; carbohydrates 28.4g; fat 0.5g; cholesterol 0.2mg; sodium 267.2mg. Full Nutrition
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