The Best Potato Salad
This family-favorite potato salad with hard boiled eggs, green onions, fresh dill, parmesan cheese, and creamy dressing really is the best ever!
- 2 lbs gold potatoes cubed
- 4 large eggs
- 4 scallions chopped
- ⅓ cup shredded Parmesan cheese
- ½ cup mayonnaise preferably Best Foods brand
- 3 tablespoons ranch dressing preferably Hidden Valley Ranch Brand
- 2 tablespoons fresh dill chopped
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
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.
Calories: 238kcal, Carbohydrates: 15g, Protein: 7g, Fat: 17g, Saturated Fat: 3g, Cholesterol: 92mg, Sodium: 551mg, Potassium: 515mg, Fiber: 3g, Sugar: 1g, Vitamin A: 228IU, Vitamin C: 14mg, Calcium: 102mg, Iron: 4mg