Ingredients

• 10 reds potatoes
• 6 large eggs
• 1 cup mayonnaise
• 0.5 cups ranch dressing
• 0.33 cups dill pickle relish
• 2 tablespoons prepared yellow mustard
• 1.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 0.13 teaspoons paprika
• 0.13 teaspoons celery seeds
• 1 onion , chopped
• 0.25 cups pepperoncini , Optional
• 0.25 cups sliced black olives , Optional

Instructions

1. 1 Place potatoes in a large pot and cover with water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain. Refrigerate until cold. Peel and cube potatoes.
2. 2 Meanwhile, place eggs in a saucepan in a single layer; cover with water by 1 inch. Cover the saucepan; bring to a boil over high heat. Remove from the heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold water, peel, and chop; set aside.
3. 3 Combine mayonnaise, dressing, relish, mustard, salt, black pepper, paprika, and celery seeds in a large bowl. Add potatoes, eggs, onion, pepperoncini, and olives; stir until well combined. Cover the bowl; refrigerate before serving, at least 2 hours.

Nutrition per serving