This family-favorite potato salad with hard boiled eggs, green onions, fresh dill, parmesan cheese, and creamy dressing really is the best ever!
Course Side Dish
Cuisine American
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Chill Time 4 hourshrs
Total Time 4 hourshrs30 minutesmins
Servings 8servings
Calories 238
Author Annalise Sandberg
Ingredients
2lbsgold potatoescubed
4large eggs
4scallionschopped
⅓cupshredded Parmesan cheese
½cupmayonnaisepreferably Best Foods brand
3tablespoonsranch dressingpreferably Hidden Valley Ranch Brand
2tablespoonsfresh dillchopped
1 teaspooncoarse salt
½teaspoonground black pepper
Instructions
Place chopped potatoes in a pot of cold water and season generously with salt. Bring to a boil and simmer until potatoes are fork tender, about 20 minutes.
Drain potatoes and let cool for about 30 minutes, until room temperature.
Place eggs in a small saucepan and cover with cold water. Set over high heat and bring to a boil. Remove from heat and cover. Let sit for 12 minutes exactly.
Drain hot water and fill pot with cold water. Let eggs cool to room temperature. Peel shells and cut into large chunks.
Combine the potatoes, eggs, scallions, and parmesan cheese in a large bowl.
In a separate bowl combine the mayo, ranch dressing, dill, salt and pepper. Pour over the potato mixture and mix until combined.
Chill in the fridge for at least 4 hours before serving.