BLUE CHEESE POTATO SALAD

BLUE CHEESE POTATO SALAD


5 lbs. potatoes
4 celery ribs, sliced
1 bunch green onions, sliced
2 tbsp. dill weed
2 tsp. salt
2 cups mayonnaise
1 bottle (16-oz.) cucumber ranch salad dressing


Place potatoes in a large kettle; cover with water. Bring to a boil; cover and simmer for 20-25 minutes or until tender. Drain and cool. Cut potatoes in small cubes.

In a large serving bowl, combine the potatoes, celery, onions, dill, and salt. In a small bowl, whisk mayonnaise and salad dressing until blended. Pour over potato mixture and stir gently to coat. Cover; refrigerate for at least 6 hours before serving.


Yield: 36 servings. (about ¾ cup each).