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The Best Potato Salad

4

220 min

The Best Potato Salad

The Best Potato Salad Photo 1

Time

220 min

Serving

12 persons

Calories

365

Rating

4.00★ (952)

Cuisine

Author: Victoria Buriak
Really good potato salad that is best served cold.

Ingredients

  • eggs: 6 piece
  • red potatoes: 10 piece
  • mayonnaise: 1 cup
  • ranch dressing: 0.5 cup
  • dill pickle relish: 0.33333 cup
  • prepared yellow mustard: 2 Tbsp
  • ½ teaspoons salt: 1 piece
  • ground black pepper: 0.25 tsp
  • paprika: 0.125 tsp
  • celery seed: 0.125 tsp
  • onion: 1 piece (chopped)
  • pepperoncini: 0.25 cup (optional)
  • black olives: 0.25 cup (sliced, optional)

Metric Conversion

Stages of cooking

The Best Potato Salad Photo 21
The Best Potato Salad Photo 32
The Best Potato Salad Photo 4 3
  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.
    The Best Potato Salad Photo 2
  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.
    The Best Potato Salad Photo 3
  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. cookin'mama
    The Best Potato Salad Photo 4

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