The Best Potato Salad
Ingredients:
-
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
Directions:
- 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.
Subscribe to:
Post Comments
(
Atom
)
No comments :
Post a Comment