Description
Really good potato salad that is best served cold.
Ingredients
- 6 eggs
- 10 red potatoes
- 1 cup mayonnaise
- ½ cup ranch dressing
- ⅓ cup dill pickle relish
- 2 tablespoons prepared yellow mustard
- 1 ½ teaspoons salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon paprika
- ⅛ teaspoon celery seed
- 1 onion, chopped
- ¼ cup pepperoncini (Optional)
- ¼ cup sliced black olives (Optional)
Instructions
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
- Place the potatoes into a large pot and cover with water. Bring to a boil over high heat
- then reduce heat to medium-low
- cover
- and simmer until tender
- 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
- Stir together the mayonnaise
- ranch dressing
- relish
- mustard
- salt
- pepper
- paprika
- and celery seed in a mixing bowl. Add the eggs
- potatoes
- onion
- pepperoncini
- and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 3 hrs 40 mins
Servings: 12