RED POTATO SALAD

About 15 red peppers
12 oz. Hidden Valley Ranch Salad Dressing
3 scallions, sliced
1 can sm. pitted black olives

1. Boil potatoes until soft but not mushy.
2. Cool potatoes then cut into quarters.
3. In a large bowl, combine scallions, olives, and potatoes.
4. Add salad dressing.
5. If not serving salad right away, reserve half of the dressing to add just before serving. Otherwise, it will be absorbed. Serves 8.

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WARM RED POTATO SALAD RECIPE

3 lbs small red potatoes
4 large stalks celery, sliced
1 1/2 cup bottled Ranch dressing
1 medium head Radicchio or Boston lettuce
4 tbsp. chopped chives or green onions
1 tsp. cracked pepper
1/2 tsp. sea salt

About 40 minutes before serving:

1. In saucepan over high heat, unpeeled potatoes in enough water to cover; boil. Reduce heat to low; cover and simmer 15 minutes or until tender. Drain. While warm cut into bite sized pieces.
2. In large bowl, with rubber spatula, gently toss warm potatoes, celery, Ranch dressing, onion, salt and pepper until well mixed.
3. To serve, arrange enough lettuce leaves on platter to make 8 serving cups. Spoon salad into individual lettuce cups.

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