|Nutritional Guidelines (per serving)|
|Servings: 8 to 10 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||44%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 5g||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a refreshing potato salad to take along to a cookout or make it for a summer potluck event. The recipe is a family favorite, shared on our forum by Maddy. The salad is perfect for a potluck or large gathering.
- 5 pounds red potatoes
- 1/2 cup finely chopped red onion
- 1 bunch of green onions, finely chopped
- chopped dill pickles. to taste
- 2 cups of mayonnaise, or to taste
- 1 package dry buttermilk ranch dressing
- 1 pound good quality flaked crabmeat
Gather the ingredients.
Peel the potatoes, if desired. Cut the potatoes into small chunks and put in a large saucepan.
Cover the potatoes with water and bring to a boil over high heat.
Reduce the heat to medium-low and continue cooking for about 10 minutes, or until the potatoes are tender.
Drain and let the potatoes cool.
Meanwhile, chop the red and green onions and pickles. Combine the cooled potatoes with the onions and pickles in a large bowl.
In a small bowl, combine the mayonnaise and ranch dressing. Whisk to blend.
Add enough of the mayonnaise mixture to the potato mixture to flavor and moisten as desired.
Mix all ingredients well; taste and add salt and pepper, as needed.
Refrigerate the salad for several hours or overnight.
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