Ingredients
6 eggs
10 red potatoes, chopped
2 cloves garlic
1 cup mayonnaise
1/2 cup ranch dressing
1/3 cup dill pickle relish
2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/8 teaspoon paprika
1/8 teaspoon celery seed
1 onion, chopped
1/4 cup pepperoncini, deseeded and diced
Directions
1. In a small pot add water and bring to a boil. Once boiling add the eggs and boil for 8 to 10 minutes. Pour out hot water and run cool water over the eggs. Peel and chop the cooled eggs.
2. In a large pot add water and bring to a boil. Add potatoes and whole garlic and cook for 15 to 20 minutes. Drain and let potatoes cool.
3.Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, garlic, onion, and pepperoncini; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.