The Best Potato Salad


  • 6eggs
  • 10red potatoes
  • 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 seed
  • 1onion, chopped
  • ¼ cup pepperoncini(Optional)
  • ¼ cup sliced black olives(Optional)
  • Directions

  • 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.

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