When I was young my daddy always made the potato salad and, at least for me, no other potato salad on earth has ever even come close to being just as good as his. Maybe that's simply because I loved him so much. ;-)
I think this is a great variation on just plain old potato salad! Shrimp lovers will love this salad!
I love this one because it's so easy and it has the Ranch dressing in it.
Wash potatoes and cut in cubes. In covered saucepan, cook potatoes in boiling water to cover, 20-25 minutes. Drain well.
Scrub potatoes under running water. Cook unpeeled potatoes, covered, in boiling water (lightly salted), 20 minutes or until just tender. Drain and cool. Cut in halves or quarters.
Combine potatoes and dressing; mix lightly. Chill 1 hour. Add celery and eggs. Mix sour cream, onion, parsley, pickle, pimento, mustard, salt and pepper.
Add fresh vegetables and herbs to give a tasty flavor to this potato salad.
Low-fat cottage cheese is the secret to the dressing in this delicious low fat and saturated fat, low cholesterol, low sodium mixture of vegetables and herbs.
Traditional potato salad tastes great but it's loaded down with calories. In this recipe, the fat has been pared down and the flavour is pumped so it is picnic perfect.
In 3-4 quart saucepan, cook potatoes with onion and peppers in a large amount of boiling water, covered, 6-8 minutes or until potatoes are tender; drain well.
Mix all ingredients in a LARGE bowl. Refrigerate one (1) hour before serving. Refrigerating overnight will be even better.
Comfort food and carrots added for more color, and kids don't notice the extra veggies.
