The Best Potato Salad
Really good potato salad that is best served cold.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 6eggs
- 10red potatoes
- 1cup mayonnaise
- ½cup ranch dressing
- ⅓cup dill pickle relish
- 2tablespoons prepared yellow mustard
- 1½ teaspoons salt
- ¼teaspoon ground black pepper
- ⅛teaspoon paprika
- ⅛teaspoon celery seed
- 1onion, chopped
- ¼cup pepperoncini
- ¼cup sliced black olives
Instructions
Step 1
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.Step 2
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.Step 3
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.