The Best Potato Salad

The best potato salad recipe is best when served cold. Ranch dressing, pepperoncini peppers, pickle relish, and olives combine to lend distinct flavor.

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

Ingredients

• 6 eggs
• 1 onion, chopped
• 1 cup mayonnaise
• 2 tablespoons prepared yellow mustard
• 10 red potatoes
• 0.25 teaspoon ground black pepper
• 1.5 teaspoons salt
• 0.125 teaspoon paprika
• 0.25 cup sliced black olives
• 0.125 teaspoon celery seed
• 0.5 cup ranch dressing
• 0.33333334326744 cup dill pickle relish
• 0.25 cup pepperoncini

Recipe Instructions

Step 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.

Step 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.

Step 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.