The Best Potato Salad
Ingredients
- 10 red potatoes
- 6 large eggs
- 1 cup mayonnaise
- ½ cup ranch dressing
- ⅓ cup dill pickle relish
- 2 tablespoons prepared yellow mustard
- 1 ½ teaspoons salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon paprika
- ⅛ teaspoon celery seeds
- 1 onion, chopped
- ¼ cup pepperoncini (Optional)
- ¼ cup sliced black olives (Optional)
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 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.
- 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.
- 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.
Source
Original recipe: View Original