The Best Potato Salad
Description
The best potato salad recipe is best when served cold. Ranch dressing, pepperoncini peppers, pickle relish, and olives combine to lend distinct flavor.
Ingredients
•
10 red potatoes
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6 eggs
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1 cup mayonnaise
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1/2 cup ranch dressing
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1/3 cup dill pickle relish
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2 tablespoons prepared yellow mustard
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1 1/2 teaspoons salt
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1/4 teaspoon ground black pepper
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1/8 teaspoon paprika
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1/8 teaspoon celery seed
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1 onion, chopped
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1/4 cup pepperoncini
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1/4 cup sliced black olives
Directions
1
Place potatoes in a large pot and cover with water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain. Refrigerate until cold. Peel and cube potatoes.
2
Meanwhile, place eggs in a saucepan in a single layer; cover with water by 1 inch. Cover the saucepan; bring to a boil over high heat. Remove from the heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold water, peel, and chop; set aside.
3
Combine mayonnaise, dressing, relish, mustard, salt, black pepper, paprika, and celery seeds in a large bowl. Add potatoes, eggs, onion, pepperoncini, and olives; stir until well combined. Cover the bowl; refrigerate before serving, at least 2 hours.