Stampede Potato Salad

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Stampede Potato Salad

Stampede Potato Salad
5 lb. russet potatoes
1/3 cup dill pickle juice
3/4 cup light mayonnaise
3/4 cup sour cream
3/4 cup celery chopped
1/2 cup red onion minced
1/4 cup dill pickles chopped
1/4 cup fresh chives sliced
2 tbsp. fresh parsley chopped
1 (1- oz.) package ranch dressing mix
Prep time: 20 minutes
Cook time: 15 minutes
Chill time: at least 1 hour

Scrub potatoes and cut in half if large. Place in a large pot of boiling water and cook for 15 minutes or until tender when pierced with a wooden skewer. Drain, let cool slightly and peel. While potatoes are still warm, drizzle with pickle juice. Stir together remaining ingredients and toss with cooled potatoes. Cover and chill until ready to serve.

Makes 12 servings.

Tip! Boiling the potatoes with the skin on will prevent them from getting soggy.
Nutritional Information:
250 calories, 5 g protein, 8 g total fat (3 g sat.), 39 g carbohydrate, 3 g fiber, 2 g sugar, 15 mg cholesterol, 400 mg sodium, 5 points


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