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Ranch Potato Salad

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 3 teaspoons 15ml Russet potatoes - peeled, cubed (medium)

    2. 1/4 cup 59ml Low-fat mayonnaise

    3. 1/2 cup 118ml Fat-free ranch salad dressing

    4. 3/4 cup 82g / 2.9oz Diced celery

    5. 1/2 cup 118ml Thawed frozen peas

    6. 1 teaspoon 5ml Paprika

    7. 1/4 cup 36g / 1 1/3oz Chopped scallions Salt - to taste Freshly-ground black pepper - to taste

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Boil the potatoes for 10 to 15 minutes until tender. Drain and set aside. Combine remaining ingredients and toss well with the potatoes. Refrigerate for 1 hour before serving. This recipe yields 6 servings. Serving size: 1/2 cup. Exchanges Per Serving: 1 Starch. Nutrition Facts: Calories 122; Calories from Fat 7; Total Fat 1g; Saturated Fat 0g; Cholesterol 0mg; Sodium 352mg; Carbohydrates 26g; Dietary Fiber 2g; Sugars 6g; Protein 3g.

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