This classic potato salad is everything you want in a chilled side dish—creamy, tangy, and packed with flavor in every bite.
Tender red potatoes are combined with perfectly cooked eggs and a rich, seasoned dressing that brings just the right balance of savory and zesty notes.
It’s the kind of dish that disappears quickly at cookouts, potlucks, and family gatherings.
What makes this version stand out is the combination of ranch dressing, dill relish, and mustard, which creates a bold, well-rounded flavor profile without being overwhelming.
The addition of crunchy onions and optional mix-ins like pepperoncini and olives gives it texture and a subtle kick.
Letting it chill before serving allows all the flavors to meld together beautifully, making it even better the next day.
Prep Time: 20 mins
Cook Time: 20 mins
Additional Time: 2 hrs
Total Time: 2 hrs 40 mins
Servings: 12
Ingredients
- 10 red potatoes
- 6 large eggs
- 1 cup mayonnaise
- 1/2 cup ranch dressing
- 1/3 cup dill pickle relish
- 2 tablespoons prepared yellow mustard
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon paprika
- 1/8 teaspoon celery seeds
- 1 onion, finely chopped
- 1/4 cup pepperoncini (optional)
- 1/4 cup sliced black olives (optional)
Directions
- Place the potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain and allow them to cool completely in the refrigerator. Once chilled, peel and cut into bite-sized cubes.
- While the potatoes are cooling, place eggs in a saucepan in a single layer and cover with water. Bring to a boil, then remove from heat, cover, and let sit for 15 minutes. Transfer eggs to cold water, peel, and chop.
- In a large mixing bowl, whisk together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seeds until smooth and well combined.
- Add the cooled potatoes, chopped eggs, onion, and any optional ingredients like pepperoncini and olives. Gently fold everything together until evenly coated.
- Cover and refrigerate for at least 2 hours before serving to allow the flavors to fully develop. Serve cold.
Chefs Notes
- For extra flavor, try adding a splash of pickle juice or a sprinkle of fresh dill.
- Red potatoes hold their shape well, but Yukon Gold potatoes are a great substitute for a creamier texture.
- Be careful not to overmix, as this can break down the potatoes and make the salad mushy.
- This potato salad tastes even better the next day, making it perfect for prepping ahead.