Ranch potato salad

Yield: 4 Servings

Measure Ingredient
2 mediums Russet potatoes; peeled and cubed
2 tablespoons Light mayonnaise; plus 2 teaspoons
⅓ cup Ranch dressing
½ cup Celery; diced
⅓ cup Frozen peas; thawed
¾ teaspoon Paprika
2 tablespoons Scallions; plus 2 tsp., chopped
Salt and pepper; to taste

Boil the potatoes for 10-15 minutes until done. Drain and set aside.

Combine the remaining ingredients and toss well with the potatoes.

Refrigerate for 1 hour before serving.

Per serving: calories 185, fat 11.0g, 52% calories from fat, cholesterol 9mg, protein 2.3g, carbohydrates 20.3g, fiber 2.1g, sodium 251mg.

Exchanges: 1½ Starch.

Source: webmaster@... Copyright © 1996-1998 Meals For You.

MC Formatted & MC Busted by Barb at Possum Kingdom NOTES : Prep: 10 min, Cook: 10 min, plus refrigeration time.

Recipe by: The American Diabetes Association's Flavorful Seasons Cookb Posted to recipelu-digest by "abprice@..." <abprice@...> on Mar 21, 1998

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