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Quick Potato Salad from Hidden Valley®

Rated as 4.33 out of 5 Stars

"Put a savory new twist on an old classic with this quick potato salad recipe."
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Ingredients

45 m servings 392 cals
Original recipe yields 4 servings

Directions

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  • Prep

  • Ready In

  1. In a large pot, add the potatoes and enough water to cover.
  2. Add the salt and bring the water to a boil. Cook the potatoes for 10 to 15 minutes or until tender when pierced with a fork. Drain and set aside to cool slightly.
  3. In a large bowl, mix the potatoes, green onion, and dressing together until well coated. Chill covered for at least 1 hour.
  4. Season with salt to taste and serve garnished with chives and freshly ground pepper.

Footnotes

  • *Recipe only gluten free when made with all gluten free ingredients. Read labels of all packaged ingredients to determine whether they contain gluten.

Nutrition Facts


Per Serving: 392 calories; 21.2 g fat; 43.6 g carbohydrates; 5.6 g protein; 15 mg cholesterol; 505 mg sodium. Full nutrition

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Reviews

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I like to throw in crumbled bacon and shredded sharp cheddar for a quick "baked potato" salad. When I make this, there is never leftovers.

This was good! I liked that it used only a few ingredients, and the flavor was nice. I would make this again! Thanks for sharing. ;)