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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I came up with this recipe as a variation on a classic. I wanted to update the old standard with something a little different and this is what I came up with! Ingredients:
6 medium red potatoes, cooked, peeled and sliced (about 3 1/2 pounds) |
1/2 cup chopped celery |
1/4 cup chopped onion |
2 tablespoons chopped parsley |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1/2 cup frozen baby peas, thawed |
1 tablespoon dijon-style mustard |
1 cup prepared ranch salad dressing (hidden valley suggested) |
2 hard-boiled eggs, finely chopped |
Directions:
1. In a large bowl, combine potatoes, celery, onions, parsley, peas, salt and pepper.
2. In a small bowl, combine mustard and salad dressing.
3. Pour dressing mixture over potato mixture and toss lightly.
4. Sprinkle with eggs and cover. Refrigerate for several hours.
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