Hot Potato Salad

30 minutes Prep: 10 minutes Cook: 20 minutes

145 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

2	pounds	red potatoes
1/2	cup	scallions, spring or green onions	sliced
1	cup	salad dressing, creamy ranch
1	x	paprika
1	x	chives

Directions

After cooking and while still warm, cut potatoes into 1 inch cubes.

Gently toss together potatoes, onions and salad dressing.

Dust with paprika or pepper.

Garnish with fresh chives. Serve warm or at room temperature.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 160g

Amount per Serving

Calories 145 17% of calories from fat

	% Daily Value*
Total Fat 3.0g	4%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 1mg	0%
Sodium 70mg	3%
Total Carbohydrate 27.0g	9%
Dietary Fiber 5.0g	21%
Sugars 0.0g
Protein 5.0g	9%

Vitamin A	2%		Vitamin C	16%
Calcium	8%		Iron	52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to lincolnshire

Last Recipes Viewed

Recipe Bite

Chives

by Laurie

History - Chives belong to the same family as onions, leeks, and garlic. The Latin name of this species means 'Rush-Leek.'...

Member Review

Lentil Chili Topped with Cornbread

This recipe turned out okay, however I was concerned that it called for 3 cups of vegetable oil in the cornbread topping. Also, when I baked it in the oven in a rather large dish, it still boiled over. This caused me to have to remove some of the liquid partway through cooking. The recipe doesn't list how many people it serves either. Still, rather tasty though. If you use stock that is salted already, remember to not add so much later on to the recipe.

Reviewed by Mae-Sekh'met