The Best Potato Salad

The Best Potato Salad

463
cheftini 9

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

Ingredients

3 h 40 m servings 365 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 785 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

463
  1. 641 Ratings

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I normally go for the recipes with high ratings and pictures, but every once in a while I'll try a low numbered one and I'm glad I did this time. Followed this to the tee and it turned out just ...

I loved this recipe! I didn't add the black olives, but i did add the pepperoncinis. One thing that I was wondering before making this and would like to clarify for anyone else contemplating thi...

Very, very good. I made this early this morning and let it sit and marinate for the rest of the day, until dinner. I used a double dose of the Dry Ranch Seasoning mix from this site(minus the sa...