Potatoe Salad

By Boopers

Ingredients

• 6 eggs
• 10 red potatoes
• 1 cup mayonnaise
• 1/2 cup ranch dressing
• 1/3 cup dill pickle relish or chop up whole pickles
• 2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon paprika
• 1/8 teaspoon celery seed
• 1 onion, chopped
• 1/4 cup pepperoncini (optional)

Preparation

Step 1

Hard boil eggs:
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.

Potatoes:
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 in a mixing bowl:
Mayonnaise
Ranch dressing
Relish
Mustard
Salt
Pepper
Paprika
Celery seed

Add the eggs, potatoes, onion and pepperoncini; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.