BBQ Favorites: Creamy Ranch Potato Salad

Nothing says summer like potato salad! It's perfect with burgers, ribs, sandwiches...anything! Everyone has their own style that they love.  Do you keep the skins on or peel the potatoes? Eggs or no eggs? Mayo, mustard or yogurt?
This recipe started from an idea I got at a Weight Watchers meeting a few years ago.  I wrote it down on the back of my booklet and started playing around with the ingredients.  I'm not a member anymore, but I do use quite a few recipes I got from meeting flyers, especially the Spinach + Feta Dip.

To keep it a bit lighter, just use the egg whites, not the yolks for the hard boiled eggs.  My WW leader used fat free mayo, which I find totally disgusting, so I use Greek yogurt.  Regular mayo is fine too!

Have you tried the Hidden Valley Ranch packets yet? Ricky got a TON from work, so we have had quite a few ranch based recipes lately.  The Greek yogurt one makes a super tasty dipper for veggies! Other packet flavors include guacamole and fiesta.  We have a condiment issue in our fridge (SO MANY BOTTLES) that it's nice to have one serving of ranch made up at a time.

Ranch Potato Salad
Servings: enough for a crowd!

What You Need:

• 4 large red skin potatoes, boiled
• Peel BEFORE boiling if you find necessary!
• 6 hard boiled eggs
• 1/2 cup yellow onion, diced
• 1/2 cup green pepper, diced
• 2 large celery stalks, diced
• 1 teaspoon each: celery salt, dill, mustard
• 1 packet Hidden Valley Ranch dressing, Greek Style
• 1 cup plain Greek yogurt (about 1.5 individual sized cups)
• 2 tablespoons relish
• Salt + Pepper, to taste

Quick Note: I like to boil the potatoes and eggs the night before, then put them in the fridge. Saves SO much time the next day--plus your kitchen won't heat up!

1. In chopper, add onion, green pepper and celery. Pulse to dice in small chunks. Set aside.
2. Cut the red potatoes in bite sized chunks. In a large bowl, add: ranch packet, Greek yogurt, mustard, celery salt, dill and relish.  Stir until mixed well. Add the veggies from the chopper.
3. To mix in the potatoes, add small amounts at a time and mix.  Season with salt and pepper, to taste. Chop 4 of the hard boiled eggs and mix into potato salad.
4. Thinly slice the remaining eggs and lay on top of the salad. Sprinkle with more dill.
5. Chill in fridge until ready to serve.  This tastes even better the next day!

What are your plans for the 4th of July?