The Best Potato Salad

Ranch dressing, pepperoncini peppers, pickle relish, and olives give this potato salad its distinct flavor.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 365 Calories

Ingredients

• 6 eggs
• 1 ½ teaspoons salt
• 1 onion, chopped
• 1 cup mayonnaise
• ¼ teaspoon ground black pepper
• ⅛ teaspoon celery seed
• ⅛ teaspoon paprika
• ¼ cup sliced black olives (Optional)
• 2 tablespoons prepared yellow mustard
• ½ cup ranch dressing
• ⅓ cup dill pickle relish
• 10 red potatoes
• ¼ cup pepperoncini (Optional)

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.