Ingredients:
6 large eggs, hard-boiled
2 tablespoons prepared yellow mustard
4 tablespoons ranch salad dressing
1 tablespoon Italian salad dressing
1 1/2 teaspoons kosher salt
1/2 teaspoon ground red pepper
1 cup Hellmann’s mayonnaise
1 cup sweet pickle relish, drained
2 stalks celery, diced
1 teaspoon dried dill weed
1 teaspoon paprika
10 medium new potatoes, boiled
Directions:
After boiling the potatoes (do not overcook!), rinse them in cold water and place them in the refrigerator for an hour.
Once the boiled potatoes have cooled in the refrigerator, scrape off the peelings with a paring knife and, using a filet knife or other thin-bladed knife, cut the potatoes into crouton-sized cubes.
Halve the eggs and remove the yolks. Roughly chop the whites and set them aside. Mash the egg yolks in the mixing bowl until there are no lumps, then add the mustard and salad dressings. Stir until smooth.
Put the potato cubes in a large mixing bowl and add the chopped egg whites, the yolk mixture and all other ingredients except for the paprika, saving the mayonnaise as the final addition. While adding the mayonnaise in last, stir carefully and slowly until the salad is well blended. Too much mayonnaise can make the potato salad runny — if you don’t need all the mayonnaise, then stop when you have a good blend.
Transfer the potato salad to an adequate serving bowl and sprinkle the paprika over the top as a garnish. Cover with cling wrap and refrigerate for at least four hours prior to serving.
NOTE: I do prefer to use Heinz mustard but any regular yellow mustard will do. Also, Yukon Gold potatoes can be substituted.
Servings: 12
Time preparation: 60 min.
Time total: 180 min.