Toni's Secret Potato Salad
The secret is adding finely chopped cucumbers, ranch dressing mix and a little sour cream to make this potato salad creamy, slightly tangy, a wee bit crunchy and very cooling on a hot summer day.
Servings 8
Ingredients
- 8 large baking potatoes if you can't find HUGE ones, 16 normal size will work
- 8 eggs in shells - buy them a week ahead to make them easier to peel
- For the Dressing:
- 3 Stalks Celery - finely diced
- 1 large Cucumber - finely chopped
- 2 Cups Mayonnaise
- 1/2 Cup Sour Cream
- 1 Packet Ranch Dressing Mix
- 1 Tablespoon Mustard - any type you like
- 1 tsp. Salt
- 1/2 tsp. Black Pepper
Instructions
- Fill a large pot 3/4 full of lukewarm tap water. Wash the potatoes and add them to the pot, then top the potatoes with the eggs.
- Bring to a full boil, then set a timer for 12 minutes
- Remove the eggs to a small bowl after 12 minutes, then run under cold water till completely cooled. Set aside.
- Continue to boil the potatoes for 30 minutes. Test for doneness and continue cooking till fork tender.
- Meanwhile, make the dressing. Mix together all ingredients, then cover and chill till ready to use.
- When potatoes are tender, drain and let them cool for 30 minutes, then briefly cover them with cold water. Drain again and slip off skins.
- Remove hard boiled eggs from the cold water and remove shells.
- Place the softest 2-3 potatoes in a large serving bowl. Mash them with a fork til they resemble rough mashed potatoes. Add half of the dressing and mix well.
- Now cube the potatoes and chop the eggs. Add potatoes and eggs to the serving bowl along with the rest of the dressing.
- Mix with an up and down folding motion till all the potatoes are moistened.
- Chill till serving time.
Notes
If you like onions in your potato salad, finely dice one medium onion and add to the dressing, then chill till ready to make the salad.