Shelly's Recipe

COUNTRY HERB POTATO SALAD

Category: Pasta Salads

1 cup Ranch Dressing
2 tablespoons whole milk
¼ teaspoon dill weed, chopped
¼ cup chopped parsley, chopped
3 scallions, white and green parts, sliced
2 pounds small red potatoes, cooked, cooled and sliced into rounds
Salt and freshly ground pepper

In a large bowl, whisk the dressing together with the milk, dill, parsley, and scallion until smooth. Add the potatoes and stir until evenly coated. Season with salt and pepper. Chill covered for at least 1 hour (3 hours is best) before serving.