Ranch Potato Salad

At a graduation party, holiday barbecue or a picnic in the park, everybody will appreciate our flavorful Ranch Potato Salad.

Serves: 14

Cooking Time: 30 min

Ingredients

• 4 pounds red-skinned potatoes, washed
• 6 hard-cooked eggs, chopped
• 1 medium-sized red bell pepper, minced
• 4 celery stalks, diced
• 2 cups mayonnaise
• 1 (4-ounce) can chopped green chilies, drained
• 1 1/2 teaspoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Place potatoes in a large pot and add enough water to completely cover them. Bring to a boil over high heat and cook 25 to 30 minutes, or until potatoes are fork-tender. Drain and let cool.
    
2. Cut potatoes into 1-inch chunks and place in a large bowl; add remaining ingredients and mix gently until potatoes are completely coated.
    
3. Serve warm, or cover and chill until ready to serve.

Note

This recipe makes a really large batch so, after your get-together, you can keep any leftovers in a covered container in the refrigerator. We can almost guarantee that before you know it, it'll all disappear.