Shogren's Potato Salad

1. 1

   Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch.

2. 2

   Cover the saucepan and bring the water to a boil over high heat.

3. 3

   Remove from the heat and let the eggs stand in the hot water for 15 minutes.

4. 4

   Pour out the hot water; cool the eggs under cold running water in the sink.

5. 5

   Peel and chop the cooled eggs.

6. 6

   Cut potatoes into cubes.

7. 7

   Since I use red potatoes I don't peel the skin, you can if you want.

8. 8

   I find it is easier and less mushy if the potatoes are cut beforehand.

9. 9

   Place the potatoes into a large pot and cover with water.

10. 10

    Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20minutes.

11. 11

    Drain and refrigerate until cold.

12. 12

    Stir together the mayonnaise, ranch dressing, relish, mustard, salt,pepper, paprika, and celery seed in a mixing bowl.

13. 13

    Add the eggs, potatoes, onion, and olives; stir until evenly mixed.

14. 14

    Cover and refrigerate at least 2 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.