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SAL: The Best Potato Salad (12)

Source of Recipe

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The Best Potato Salad (12)

Allrecipes.com
Recipe by: cheftini
617 reviews rate this recipe 4.5 of 5 stars.
12 servings
Prep 35 min. - Cook 20 min. - Chill at least 2 hrs.

"Really good potato salad that is best served cold."

Ingredients:
5 eggs
10 red potatoes
1 cup light mayonnaise
1/2 cup ranch dressing
1/3 cup dill pickle relish
2 tablespoons prepared yellow mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon paprika
1/8 teaspoon celery seed
1 onion, chopped

1/4 cup pepperoncini (optional)
1/4 cup sliced black olives (optional)
Salt to taste, if desired.

Directions:
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.

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.

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.

1/12 of recipe equals: Calories: 278; Total Fat: 12.9g (Saturated Fat: 2.4g); Cholesterol: 84mg; Sodium: 593mg; Total Carbohydrates: 34.7g; Sugars: 2.9g; Dietary Fiber: 3.4g; Protein: 6.5g