Potato salad is such a versatile side dish that is tasty, filling, and really easy to make. I came up with this recipe after trying so many other recipes that never really hit the right mark for me… and I cannot stand store-bought, pre-packaged potato salad… I have yet to find one that I actually enjoyed eating. I am not a big fan of sweet potato salads – I like them more savory and tangy.
Over the years I have perfected this recipe and I tend to make this specific potato salad to accompany a wide variety of dishes for a huge number of occasions… sandwiches, burgers, hot dogs, tri-tip, steak, chicken, corned beef… you name it! This dish is always a hit. My family loves it. It is easy to make. It is great to take to a BBQ or potluck. People tend to request I bring this salad (and my chocolate chip cheesecake) to group events.
This potato salad can be made the same day you eat it – just be sure that you have enough time to completely chill the potatoes. However, this one is best if you can make it a day ahead and give the flavors more time to come together. It is ALWAYS better the next day.
On to the how-to!
Start by gathering all of your ingredients and kitchen tools.
Kitchen tools you will need:
- This recipe only requires a couple of pots, an egg slicer, a box shredder, a good sharp kitchen knife, a cutting board, a large spoon, and a large bowl with a lid.
Ingredients you will need:
- 6 eggs
- 10 red potatoes or 6 russet
- 1 large carrot, shredded
- 3 stalks of celery, chopped
- 1 medium red onion, chopped
- 1/3 cup dill pickles, diced
- ¼ cup pepperoncini, chopped
- ¼ cup black olives, sliced
- 1 cup mayonnaise
- ½ cup ranch dressing
- 2 tbsp prepared yellow mustard
- 2 tsp salt
- 2 tsp fresh ground black pepper
- 1/8 tsp smoked paprika
Once you have everything, start with the two items that need to be cooked – the eggs and potatoes.
Cut the potatoes into 1” cubes.
Then place them into a large pot, cover them with water, sprinkle a bit of salt over them, and boil until the potatoes are *just cooked*, which will take about 15 minutes. A fork should be able to go into the potato easily but the potato should not break or crumble apart. If they are overcooked they will completely fall apart (I mean COMPLETELY fall apart) when mixed with the rest of the salad. You want them cooked through but not soft. Once they have finished cooking, drain the water out of the pot and refrigerate the potatoes until cold.
I tend to boil the potatoes and eggs at the same time in different pots. So while the potatoes are on the stove, get your eggs hard boiled too. Put enough water into a pot to be sure the eggs will be completely covered with water and bring that water to a boil. Once boiling, gently add your eggs and cook them for 12 minutes. Drain the water and cool the eggs down (either in the fridge or under cold running water).
While the potatoes and eggs are cooking, get started on the chopping the rest of the ingredients.
Peel and shred your carrot.
Chop the celery.
Chop the olives, pickles, and pepperoncini.
Chop the onion.
When your eggs are cool enough to slice, slice each of the boiled eggs twice using an egg slicer. Once to get slices, then open the slicer and turn the egg 90 degrees and slice a second time to get cube-shaped pieces.
In a large storage bowl that has a lid, add the prepared carrots, celery, red onion, dill pickle, pepperoncini, black olives, and cooled/cubed eggs. Top with mayonnaise, ranch dressing, mustard, salt, pepper, and paprika. Stir gently to combine.
If your potatoes are still warm at this point, simply cover the rest of the ingredients and put them into the refrigerator until the potatoes have completely cooled down.
Once cool – add the potatoes to the rest of the salad and gently stir it all together.
… and that is it!
Serve cold.
Eat it alone.
Eat it as a side.
… and let us know what you think in the comments below!
Kim’s Amazing “Everything But the Kitchen Sink” Potato Salad
Equipment
- A couple of pots
- An egg slicer
- A box shredder
- A good sharp kitchen knife
- A cutting board
- A large spoon
- A large bowl with a lid
Ingredients
- 6 eggs
- 10 red potatoes (or 6 russet)
- 1 large carrot shredded
- 3 stalks celery chopped
- 1 medium red onion chopped
- 1/3 cup dill pickles diced
- 1/4 cup pepperoncini chopped
- 1/4 cup black olives sliced
- 1 cup mayonnaise
- 1/2 cup ranch dressing
- 2 tbsp prepared yellow mustard
- 2 tsp salt
- 2 tsp fresh ground black pepper
- 1/8 tsp smoked paprika
Instructions
- Hard boil the eggs – cover with water in a pan and boil for 12 minutes. Once done, cool, peel and set aside.
- While the eggs are boiling, cut the potatoes into 1” cubes, place them into a large pot, cover them with water, sprinkle a bit of salt over them, and boil until the potatoes are *just cooked*, about 15 minutes. A fork should go into the potato easily but the potato should not break apart. If they are overcooked they will completely fall apart when mixed with the rest of the salad. Drain the water out of the pot and refrigerate the potatoes until cold.
- Ina large storage bowl add the prepared carrots, celery, red onion, dill pickle, pepperoncini, and black olives. Top with mayonnaise, ranch dressing, mustard, salt, pepper, and paprika. Stir gently to combine.
- Using an egg slicer, slice each of the boiled eggs twice (once to get slices, then open the slicer and turn the egg 90 degrees and slice a second time to get cube-shaped pieces) and stir those gently into the bowl with the rest of your salad ingredients. If your potatoes are still warm at this point, simply cover the rest of the ingredients and put them into the refrigerator until the potatoes have completely cooled down. Once cool – add the potatoes to the rest of the salad and gently stir it all together.
- Serve cold.
Notes
Nutrition
CREDIT: Kim Ralph
