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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 36 |
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Because it seems to appeal to so many, this creamy salad is one of my favorite crowd-size recipes. I've taken it to potlucks and picnics...and it's always a hit. Ingredients:
5 pounds red potatoes |
4 celery ribs, sliced |
1 bunch green onions, sliced |
2 tablespoons dill weed |
2 teaspoons salt |
2 cups mayonnaise |
1 bottle (16 ounces) cucumber ranch salad dressing |
Directions:
1. Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain and cool. Cut potatoes into small cubes.
2. In a large serving bowl, combine the potatoes, celery, onions, dill and salt. In a small bowl, whisk mayonnaise and salad dressing until blended. Pour over potato mixture and stir gently to coat. Cover and refrigerate for at least 6 hours before serving. Yield: 36 servings (about 3/4 cup each).
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