Hot Potato Salad
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
red skinned potatoes
|
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| 1 | cup |
salad dressing, creamy ranch
|
*
|
| 1 | x |
paprika
|
*
|
| 1 | x |
chives
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
red skinned potatoes
|
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 237 | ml |
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.
