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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 36 |
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Although it's called cucumber potato salad, the recipe doesn't even call for cucumbers. It calls for cucumber dressing. I think next time this would be good if you threw in a few cucumbers too. This recipe serves 36 and is designed for large gatherings. I made 1/5th of the recipe or so and was pleasantly surprised at the flavor of the cucumber dressing. I must confess that I added a few hard-boiled eggs, used the celery ribs and the leaves, threw in some dill pickle juice, and I couldn't resist a few crunchy garlic dill pickles in the mixture. The recipe is great just by itself, but I love dill pickles and eggs in potato salad. Thank you Marlene. Ingredients:
5 lbs red potatoes |
4 celery ribs, sliced |
1 bunch green onion, sliced |
2 tablespoons dill weed |
2 teaspoons salt |
2 cups mayonnaise |
16 ounces cucumber ranch salad dressing |
Directions:
1. Place potatoes in a large kettle and cover with water.
2. Bring to a boil.
3. Reduce heat and cover and simmer for 20 to 25 minutes or until tender.
4. Drain and cool.
5. Cut potatoes into small cubes.
6. In a large serving bowl, combine the potatoes, celery, onions, dill, and salt.
7. In a small bowl, whisk mayonnaise and salad dressing until blended.
8. Pour over potato mixture and stir gently to coat.
9. Cover and refrigerate for at least 6 hours before serving.
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