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Ranch Potato Salad


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  • 3 potatoes, peeled and cubed
  • 1/4 cup low-fat mayonnaise
  • 1/2 cup lowfat ranch dressing
  • 3/4 cup diced celery
  • 3 boiled eggs, chopped
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 2 tsp salt
  • 1/2 cup frozen green peas, thawed
  • 1 teaspoon paprika
  • 1/4 cup chopped green onions
  • salt and pepper to taste


Servings 6


Step 1

Boil the potatoes for 10 to 15 minutes or until tender. Drain and set aside.
In a mixing bowl, mix together the mayonnaise, ranch salad dressing, celery, peas, paprika, scallions, Italian seasoning, garlic powder and salt and pepper.
Add the potatoes and eggs, toss and refrigerate for at least 6 hours. Gets better the day after


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