Really good potato salad that is best served cold.
Ingredients
- eggs: 6 piece
- red potatoes: 10 piece
- mayonnaise: 1 cup
- ranch dressing: 0.5 cup
- dill pickle relish: 0.33333 cup
- prepared yellow mustard: 2 Tbsp
- ½ teaspoons salt: 1 piece
- ground black pepper: 0.25 tsp
- paprika: 0.125 tsp
- celery seed: 0.125 tsp
- onion: 1 piece (chopped)
- pepperoncini: 0.25 cup (optional)
- black olives: 0.25 cup (sliced, optional)
Metric Conversion
Stages of cooking
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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.
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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.
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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. cookin'mama
