For an extra layer of flavor, try grilling the potatoes before cubing them. This imparts a smoky char that complements the other ingredients beautifully. Don't overcook the potatoes! They should be tender but still hold their shape. Taste and adjust seasonings as needed. You may want to add more salt, pepper, or a touch of hot sauce for a kick. This potato salad is best served cold. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
The Best Potato Salad
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME3 hrs 40 mins
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SERVING12 People
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VIEWS2.9K
This isn't just potato salad; it's a symphony of flavors and textures, a creamy, tangy, and utterly irresistible side dish that will steal the show at any gathering. Prepare for rave reviews!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol102 mg
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Fiber3 g
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Protein7 g
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Saturated Fat4 g
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Sodium785 mg
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Sugar3 g
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Fat23 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 20 mins Hard-Boil the Eggs (20 minutes): Gently place eggs in a saucepan, cover with cold water (about 1 inch above the eggs), and bring to a rolling boil over high heat. Once boiling, remove from heat, cover, and let stand for 15 minutes. Immediately transfer eggs to an ice bath to stop cooking. Once cooled, peel and roughly chop. Set aside.
02 Step
Recipe View 25 mins Cook the Potatoes (25 minutes): Place potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce heat to medium and simmer until potatoes are easily pierced with a fork, about 15-20 minutes. Drain well and let cool slightly. Once cool enough to handle, peel (if desired) and cube into bite-sized pieces.
03 Step
Recipe View 5 mins Prepare the Dressing (5 minutes): In a large bowl, whisk together the mayonnaise, ranch dressing, dill pickle relish, yellow mustard, salt, pepper, smoked paprika, and celery seed until smooth and well combined.
04 Step
Recipe View 10 mins Assemble the Salad (10 minutes): Gently fold in the chopped eggs, cubed potatoes, red onion, pepperoncini, and Kalamata olives into the dressing until everything is evenly coated. Be careful not to overmix.
05 Step
Recipe View 2 hrs Chill (at least 2 hours): Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the salad to chill thoroughly. The longer it sits, the better it tastes!
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RECIPE REVIEWS
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Please Rate
Yvette Mckenzie
Jun 9, 2025This is so much better than my old potato salad recipe. Thank you for sharing!
Kyle Wiza
Feb 1, 2025Perfect potato salad! Thank you!
Lina Cruickshank
Feb 22, 2024I made this for a potluck and it was a huge hit. Everyone asked for the recipe!
Baby Renner
Feb 17, 2024Next time I'm going to try grilling the potatoes like the tip suggests.
Rozella Jerde
Oct 16, 2023I added a bit of sriracha to kick it up a notch!
Carrie Prohaska
Oct 3, 2023This is the best potato salad I have ever tasted! The combination of mayonnaise and ranch is genius!
Christian Purdy
Sep 14, 2023The smoked paprika adds such a wonderful depth of flavor. I will never make potato salad without it again!
Diego Kuhlman
Mar 20, 2023I followed the recipe exactly and it turned out perfect. My family loved it!
Kolby Reichel
Sep 28, 2022I added some chopped bacon and it was amazing!
Beth Turner
Feb 8, 2022I think the buttermilk ranch is the secret ingredient. So good!