Potato Salad

Original recipe makes 12 servings

6 eggs
10 red potatoes (russet equivalent - about 5-6)
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 onion, chopped
1/4 cup sliced black olives (optional)

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.

Wash, peel, and cube potatoes.  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.

Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, and paprika in a mixing bowl. Add the eggs, potatoes, onion, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.
Ethan says this is "The Best Potato Salad. Ever. Seriously. I love it."  So, there you have it!

Original Recipe