Rating: 4.5 stars
941 Ratings
  • 5 star values: 747
  • 4 star values: 156
  • 3 star values: 26
  • 2 star values: 5
  • 1 star values: 7

Really good potato salad that is best served cold.

Recipe Summary

cook:
20 mins
additional:
3 hrs
total:
3 hrs 40 mins
prep:
20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

365 calories; protein 6.5g; carbohydrates 34.7g; fat 22.9g; cholesterol 102.2mg; sodium 784.5mg. Full Nutrition
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