The Best Potato Salad – An Expose on Aging, Pt. 2
I made this potato salad for Mother’s Day. There were 14 of us. Alas, Mary Beth, Katie and her family weren’t there. Left a big hole but hopefully we’ll all be together again before too much longer. Jay said this was the best potato salad he’s ever eaten. It came from allrecipes.com, submitted by Cheftini. Enjoy!
- 6 eggs
- 10 red potatoes
- 1 cup mayonnaise
- 1/2 cup ranch dressing
- 1/3 cup dill pickle relish
- 2 tbsp. prepared yellow mustard
- 1 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1/8 tsp. paprika
- 1/8 tsp. celery seed
- 1 onion, chopped
- 1/4 cup pepperoncini (optional) (This added a nice tangy taste.)
- 1/4 cup sliced black olives (optional) (I left out the olives.)
- 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.