THE BEST POTATO SALAD

THE BEST POTATO SALAD


6 eggs
10 red potatoes
1 cup mayonnaise
½ cup ranch dressing
1/3 cup dill pickle relish
2 Tbsp. prepared yellow mustard
1-1/2 tsp. salt
¼ tsp. black pepper
1/8 tsp. paprika
1/8 tsp. celery seed
1 onion, chopped
¼ cup pepperoncini (optional)
¼ cup sliced black olives (optional)


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 sit in the hot water for 15 minutes. Pour out the water; cool the eggs under cold running water in the sink. Peel and chop the cooked 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, 15-20 minutes. Drain and refrigerate until cold. Peel and cubed 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.

Yield: 12 servings.