Potato Salad with Cucumbers Recipe
Because it seems to appeal to so many, this creamy salad is one of my favorite crowd-size recipes. I've taken it to potlucks and picnics...and it's always a hit.
- 5 pounds red potatoes
- 4 celery ribs, sliced
- 1 bunch green onions, sliced
- 2 tablespoons dill weed
- 2 teaspoons salt
- 2 cups mayonnaise
- 1 bottle (16 ounces) cucumber ranch salad dressing
- 1. Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain and cool. Cut potatoes into small cubes.
- 2. In a large serving bowl, combine the potatoes, celery, onions, dill and salt. In a small bowl, whisk mayonnaise and salad dressing until blended. Pour over potato mixture and stir gently to coat. Cover and refrigerate for at least 6 hours before serving. Yield: 36 servings (about 3/4 cup each).
1 serving (3/4 cup) equals 198 calories, 17 g fat (2 g saturated fat), 4 mg cholesterol, 304 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein.
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