Recipe by Robyn Webb
"This potato salad could be served at any luncheon or picnic. Preparation time is 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."
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potatoes, peeled and cubed
fat free ranch dressing
frozen green peas, thawed
chopped green onions
salt and pepper to taste
I'm not a fan of regular potato salad,
but I like ranch dressing, so I was
eager to try this recipe. It turned
out very well. I added some diced
carrots for color and extra nutrition.
This was not great but not horrible either. I just prefer tradional potato salad better.
Oh, I'm sorry to tell the author of this recipe that it was quite bad. I've made about 10 salads from this site over this summer and this is the only one that we each took one bite of and had to throw away. It really was that bad. I think a lot less paprika would make it...tolerable.
Yummy. I don't like regular potato salad but I liked this. It doesn't taste eggy like regular potato salad.
I like reg. Potato Salad better.
I usually don't like potato salads, but I love ranch dressing. It add a great kick!
I liked the fact that ranch salad dressing is added to the recipe. Makes for a nice, zesty flavor. Just make sure you don't overcook your potatoes like I did, then you wind up with a green pea mush. I will probably make this potato salad again. Hopefully, I will have better luck next time.
good variation of a classic recipe. i doubled the recipe, used light sour cream instead of mayo & added some diced red bell peppers for extra color, as well as a little garlic powder and some dried parsley. also, i didnt mix the paprika in with the potatos, i sprinkled it on top instead. my husband and i both enjoyed this and i will make this again in the future. thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Ranch Potato Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 128
** Calories from Fat: 4
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