Quick Potato Salad from Hidden Valley®

Quick Potato Salad from Hidden Valley®

2

"Put a savory new twist on an old classic with this quick potato salad recipe."

Ingredients

45 m {{adjustedServings}} servings 392 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 392 kcal
  • 20%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 43.6g
  • 14%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 602 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. In a large pot, add the potatoes and enough water to cover.
  2. Add the salt and bring the water to a boil. Cook the potatoes for 10 to 15 minutes or until tender when pierced with a fork. Drain and set aside to cool slightly.
  3. In a large bowl, mix the potatoes, green onion, and dressing together until well coated. Chill covered for at least 1 hour.
  4. Season with salt to taste and serve garnished with chives and freshly ground pepper.

Footnotes

  • *Recipe only gluten free when made with all gluten free ingredients. Read labels of all packaged ingredients to determine whether they contain gluten.
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Reviews

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  1. 3 Ratings

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I like to throw in crumbled bacon and shredded sharp cheddar for a quick "baked potato" salad. When I make this, there is never leftovers.

This was good! I liked that it used only a few ingredients, and the flavor was nice. I would make this again! Thanks for sharing. ;)