The Best Potato Salad

Ingredients

• Servings: 12
• 6 eggs
• 10 red potatoes
• 1 cup mayonnaise
• 1/2 cup ranch dressing
• 1/3 cup dill pickle relish
• 2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon paprika
• 1/8 teaspoon celery seed
• 1 onion, chopped
• 1/4 cup pepperoncini (optional)
• 1/4 cup sliced black olives (optional)

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 3 hrs 40 mins


• 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.