Hearty Potato Salad with Eggs|Print

Servings: 12

Red potatoes

Eggs

Mayonnaise

1 cup

Onion, chopped

Pepperoncini

1/4 cup

Black olives, sliced

1/4 cup

Ranch dressing

1/2 cup

Prepared yellow mustard

2 tbsps

Salt

1 1/2 tsps

Ground black pepper

1/4 tsp

Paprika

1/8 tsp

Dill pickle relish

1/3 cup

Celery seed

1/8 tsp

Hearty Potato Salad with Eggs

Prep:

3 h 20 m

Cook:

20 m

Ready in:

3 h 40 m

Arrange eggs in a saucepan. Pour enough water to cover them by 1 inch. Covered, bring to a boil over high heat. Remove from heat. Keep eggs in water for about 15 minutes. Cool eggs in cold water. Peel and chop.
Put potatoes in a pot. Fill the pot with enough water to cover the potatoes. Bring water to a boil over high heat. Reduce heat to medium-low and simmer for about 20 minutes, covered, until the potatoes become tender. Drain and refrigerate. After that, peel and cube the potatoes.
In a bowl, combine mayo, celery seed, yellow mustard, salt, pepper, ranch dressing, relish, and paprika. Add cooked and chopped eggs, potatoes, sliced olived, onion, and pepperoncini. Stir. Refrigerate, covered, for at least 2 hours. Serve. Enjoy your Old-Fashioned Potato Salad!