RANCH PICNIC POTATO SALAD
6 medium potatoes, cooked, peeled (optional) and sliced
2 hard cooked eggs, finely chopped
1/2 C. chopped celery
1/4 C. sliced green onions
2 T. fresh chopped parsley
1/4 tsp. salt
1/4 tsp. black pepper
1 T. Dijon mustard
1 clove garlic, minced
1 C. prepared Hidden Valley Ranch Original Ranch Salad Dressing
Combine potatoes, eggs, celery, onions, parsley, salt
and pepper in a large bowl.
In a small bowl, stir together mustard, garlic and dressing.
Pour over potatoes; toss to coat. Cover and refrigerate
Sprinkle with paprika. Serve in a lettuce lined bowl, if