Recipe for Creamy New Potato Salad
Cooking For A Crowd


    Creamy New Potato Salad

    10 pounds red potatoes, unpeeled, cut into 1-inch cubes
    4 cups ranch salad dressing
    4 cups mayonnaise
    6 tablespoons apple cider vinegar
    3 tablespoons Dijon mustard
    2 cups purple onion, finely chopped
    2 cups celery, thinly sliced
    2 cups green bell pepper, diced
    1 1/2 teaspoons salt
    1 teaspoon black pepper
    2 tablespoons fresh dill, chopped, or 2 teaspoons dried dill

    Cook potatoes in boiling salted water for 13 to 14 minutes until done. Drain and let cool.

    Place all other ingredients in a large mixing bowl and mix thoroughly. Add potatoes to bowl and mix well. Cover loosely and chill.

    Garnish with purple onion rings before serving, if desired.

    Makes 40 servings.