The Best Potato Salad
Really good potato salad that is best served cold.
- Serves: 12 persons
- 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
Step 1Place 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 2Place 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 3Stir 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.