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Ingredients40 m servings 185
Original recipe yields 8 servings
- Place potatoes and carrots in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Hold the potatoes under cold running water to cool. Slide the skins from the potatoes and discard.
- Cut skinned potatoes and carrots into bite-size pieces.
- Mix potatoes, carrots, onion, sweet peas, ham, dill pickle cubes, and ranch dressing in a large bowl. Season with salt and black pepper.
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Per Serving: 185 calories; 10.5 15.4 7.6 20 743 Full nutrition
ReviewsRead all reviews 2
Baking Nana was right about hard boiled eggs as the original recipe calls for it. However, frozen or fresh peas are a no no as they have a totally different taste. Canned peas only! Instead of h...