The Best Potato Salad
The distinctive flavor of this potato salad comes from the ranch dressing, pepperoncini peppers, pickle relish, and olives.
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 15 to 20 minutes.
Drain and refrigerate until cold.
Peel and cube once cold.