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.
Potato Salad with Cucumbers
Potato Salad with Cucumbers
Prep Time
10 min
Cook Time
20 min
Yield
36 servings (about 3/4 cup each)
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
- 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.
- 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.
Nutrition Facts
3/4 cup: 198 calories, 17g fat (2g saturated fat), 4mg cholesterol, 304mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 1g protein.
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