Kittencal's Ranch Potato Salad or Macaroni Salad
"I have made this many times over the years for large gatherings, everyone loves it and I am always asked for the recipe --- the dressing is wonderful with potatoes or cooked pasta, you may of coarse double the amounts to feed more people --- all ingredients may be adjusted to suit taste, throw in some cooked ham or bacon if desired, plan ahead this salad must chill for at least 3 or more hours before serving, the longer chilling time the better! --- if making the potato salad and prefer a creamier salad then double the dressing amount..."
INGREDIENTS
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2 1/2 lbs cooked cubed potatoes (or can use 3 cups cooked macaroni or small shell pasta drained)
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1 cup frozen peas, thawed
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1 small celery rib, finely diced
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4 green onions, finely chopped
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1 1/2 cups finely cubed cheddar cheese
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4 -5 hard-boiled eggs, chopped (more eggs sliced in wedges to garnish around the bowl if desired)
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1/2 cup chopped sweet yum-yum pickle (optional, yum-yum pickles are sliced sweet sandwich pickles)
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6 tablespoons sweet pickle relish
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3/4 cup prepared ranch salad dressing
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3/4 cup mayonnaise (or use 1/4 cup each mayonnaise and sour cream, or to taste) or 1/2 cup salad dressing (or use 1/4 cup each mayonnaise and sour cream, or to taste)
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1 1/2 teaspoons prepared mustard or 1/2 teaspoon mustard powder
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1/2-1 teaspoon garlic powder (optional but good to add in)
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salt & freshly ground black pepper (to taste, I use seasoned salt)
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