Potato Salad

• 6 Eggs
• 10 Red Potatoes
• 1 cup Mayonnaise
• 1/2 cup Ranch Dressing
• 1/3 cup Dill Pickle Relish
• 2 tbsp prepared Yellow Mustard
• 1 1/2 tsp Salt
• 1/4 ground Black Pepper
• 1/8 tsp Paprika
• 1/8 tsp Celery Seed
• 1 Onion, chopped
• 1/4 cup Pepperoncini (optional)
• 1/4 cup Black Olives, sliced (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.

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. 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.