Mom's Potato and Egg Salad

1. 1

   Boil potatoes in salted water, covering potatoes, until fork tender.

2. 2

   At home, we boil the eggs right along with the potatoes.

3. 3

   Cool, peel and chop both potatoes and eggs into bite sized pieces, keeping in separate bowls.

4. 4

   In a very large plastic bowl, salt potatoes to taste and toss using the bowl (not spoons).

5. 5

   Add ranch dressing and toss using bowl only again.

6. 6

   Add half of chopped eggs, celery and onion, and toss using bowl only again.

7. 7

   Then add the rest of eggs, celery and onion and toss one last time - you may have to use large spoons at this point.

8. 8

   We toss this way so as not to break up the potatoes.

9. 9

   Add more mayo to taste if not creamy enough.

10. 10

    Refrigerate, covered, for at least 4 hours to develop flavors.

11. 11

    We like to cool overnight.

12. 12

    Enjoy!

* Per serving · 4 servings · Values may vary.

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