The Best Potato Salad Good Recipes

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The Best Potato Salad

"Really top potato salad this is fine served bloodless."

Ingredients :

6 eggs
10 red potatoes
1 cup mayonnaise
half of cup ranch dressing
1/3 cup dill pickle savor
2 tablespoons organized yellow mustard
1 1/2 teaspoons salt
1/four teaspoon floor black pepper
1/8 teaspoon paprika
1/eight teaspoon celery seed
1 onion, chopped
1/four cup pepperoncini (elective)
1/four cup sliced black olives (optional)

Instructions :

Prep : 20M	Cook : 12M	Ready in : 3H40M

Place the eggs into a saucepan in a unmarried layer and fill with water to cover the eggs via 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and allow the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under bloodless strolling water within the sink. Peel and chop the cooled eggs.
Place the potatoes right into a large pot and cowl with water. Bring to a boil over excessive heat, then lessen warmness to medium-low, cowl, and simmer until soft, 15 to twenty minutes. Drain and refrigerate till bloodless. Peel and cube once bloodless.
Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a blending bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly combined. Cover and refrigerate at least 2 hours earlier than serving.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, cook dinner it evenly, and make clean-up simpler.

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