|
Place the eggs into a saucepan in a single layer
and fill with water to cover the eggs by 1 inch.
Cover the saucepan and bring the water to a boil
over high heat. Remove from the heat and let the
eggs stand in the hot water for 15 minutes. Pour
out the hot water; cool the eggs under cold
running water in the sink. Peel and chop the
cooled eggs.
Place the potatoes into a large pot and cover with
water. Bring to a boil over high heat, then reduce
heat to medium-low, cover, and simmer until
tender, 15 to 20 minutes. Drain and refrigerate
until cold. Peel and cube once cold.
Stir together the mayonnaise, ranch dressing,
relish, mustard, salt, pepper, paprika, and celery
seed in a mixing bowl. Add the eggs, potatoes,
onion, pepperoncini, and olives; stir until evenly
mixed. Cover and refrigerate at least 2 hours
before serving.
|
