Ingredients

2 medium russet potatoes, peeled and cubed
2 Tbsp. light mayonnaise plus 2 tsp.
1/3 C. ranch dressing
1/2 C. celery, diced
1/3 C. frozen peas, thawed
3/4 tsp. paprika
2 Tbsp. scallions plus 2 tsp., chopped
salt and pepper, to taste

Cooking Instructions

Boil the potatoes 10 to 15 minutes until done. Drain and set aside. Combine the remaining ingredients toss well with the potatoes. Refrigerate for 1 hour before serving.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: