{soups-salads-and-salad-dressings} Cucumber Potato Salad Recipe #2

 

Cucumber Potato Salad Recipe

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.

This recipe is:

Quick

 

 

    Prep: 30 min. + chilling
    Yield: 36 Servings

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. Yield: 36 servings (about 3/4 cup each).

Nutritional Facts 1 serving (3/4 cup) equals 198 calories, 17 g fat (2 g saturated fat), 4 mg cholesterol, 304 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Cucumber Potato Salad in Taste of Home April/May 2005, p39

 

Tip

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia

 

 

 

 

             Beth Layman  :)


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