Potato Cucumber Salad for 36

[Guest guest]

Potato Cucumber Salad

 

5 lb. red potatoes, cooked and cut into small cubes

4 celery ribs, sliced

1 bunch green onions, sliced

2 TB fresh dill weed

2 tsp. salt

2 cups mayonnaise or Miracle Whip salad dressing*

1 bottle (16 oz.) Cucumber Ranch salad dressing

 

Place potatoes in a large kettle; cover with water. Cover and bring to a

boil.

Reduce heat and simmer for 20 to 25 minutes or until tender. Drain and cool.

 

Cut potatoes into small cubes.

 

In a large serving bowl, whisk mayonnaise and salad dressing until blended.

Add the potatoes, celery, onions, dill and salt. Gently mix.

 

Cover and refrigerate salad for at least 6 hours before serving.

 

Yield: 36 (3/4 cup) servings.

 

Note: This cook usually cooks the potatoes the night before, and refrigerates

them over night.

 

* Miracle Whip has 1/2 the fat of mayonnaise.