Picnic Potato Salad
  • 4 potatoes, cooked, skin removed and cubed
  • 1 small red bell pepper, roughly chopped
  • 1 large bunch green onions, white part only
  • 2 ribs celery, thinly sliced
  • 2 large dill pickles, chopped
  • 1/2 cup pimento-stuffed green olives, chopped
  • 1 (16-ounce) bottle ranch buttermilk salad dressing
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • Taco chips, potato chips or pretzel sticks
  1. Combine potatoes, bell pepper, green onions, celery, pickles, olives, salad dressing, Dijon mustard and vinegar in a large mixing bowl. Refrigerate overnight to allow flavors to incorporate. Serve with taco chips, potato chips or pretzel sticks.