Ranch potato salad
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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