Ranch Potato Salad
  • 6-8 medium-sized red potatoes
  • 6 eggs, hard boiled
  • 1 cup Hidden Valley Cucumber Ranch Dressing
  • ½ cup mayonnaise
  • 2 T scallions, diced
  • ¼ cup cucumber, diced
  • salt & pepper to taste
  1. Add eggs to a medium saucepan. Cover with cold water and bring to a boil. Remove from heat, cover pan, and let stand in hot water for 12 minutes. When done cooking, pour off hot water, cover in cold water, and let cool.
  2. Meanwhile, place scrubbed potatoes in a small stockpot and cover with cold water. Bring to a boil, then reduce heat to medium-high and cook for 20 minutes, or until potatoes are just tender (not mushy).
  3. Let potatoes cool enough to handle, then dice, leaving the skins on. Place diced potatoes in a bowl and set in the refrigerator until cool.
  4. Once eggs are cooled, peel and dice.
  5. Remove potatoes from the fridge and add in scallions, cucumber, ranch dressing, and mayonnaise. Blend well. Add salt and pepper to taste.
  6. Add diced eggs and fold gently until fully coated.
  7. Cover and place in the refrigerator until ready to serve.
Recipe by Views From the Ville at http://viewsfromtheville.com/2015/07/02/ranch-potato-salad-recipe/