Tangy Dill Potato Salad with Pepperoncini and Olives

Recipe Collection: Salads

Tangy Dill Potato Salad with Pepperoncini and Olives elevates your gatherings with a vegetarian-friendly dish that’s perfect for any occasion. This American classic features a rich blend of mayonnaise and ranch dressing, complemented by the crunch of pepperoncini and the briny flavor of black olives. Ideal for barbecues, picnics, or potlucks, this salad is versatile enough to pair with grilled meats or serve as a standalone dish.

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Overview

This elevated potato salad combines the creamy richness of mayonnaise and ranch dressing with the tangy zest of dill pickle relish and pepperoncini. The addition of sliced black olives and a hint of paprika brings a delightful depth of flavor, making it a perfect side dish for any gathering.

Diet Type

Vegetarian

Allergies

Eggs, Dairy

Cuisine

American

Serving Size: 12

Cooking Time: 160 minutes

Ingredients

• 10 Whole red potatoes, peeled
• 6 Large eggs, peeled
• 1 Cup mayonnaise
• 0.5 Cup ranch dressing
• 0.33 Cup dill pickle relish
• 2 Tablespoons (tbsp) prepared yellow mustard
• 1.5 Teaspoons (tsp) salt
• 0.25 Teaspoon (tsp) black pepper, ground
• 0.125 Teaspoon (tsp) paprika
• 0.125 Teaspoon (tsp) celery seeds
• 1 Whole onion, minced
• 0.25 Cup pepperoncini, sliced
• 0.25 Cup black olives, sliced

Steps

1. Prepare the Potatoes: Place the red potatoes in a large pot and cover them with water. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and simmer until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes and refrigerate until cold. Once cooled, peel and cube the potatoes.
2. Cook the Eggs: In a separate saucepan, place the eggs in a single layer and cover with water by 1 inch. Bring to a boil over high heat. Once boiling, remove from heat and let the eggs stand in the hot water for 15 minutes. Transfer the eggs to a bowl of cold water to cool, then peel and chop them.
3. Mix the Dressing: In a large bowl, combine the mayonnaise, ranch dressing, dill pickle relish, yellow mustard, salt, black pepper, paprika, and celery seeds. Stir until well mixed.
4. Assemble the Salad: Add the cubed potatoes, chopped eggs, minced onion, sliced pepperoncini, and sliced black olives to the dressing. Gently fold the ingredients together until well combined.
5. Chill and Serve: Cover the bowl with plastic wrap and refrigerate the potato salad for at least 2 hours before serving to allow the flavors to meld. Serve cold and enjoy the creamy, tangy, and slightly spicy flavors of this enhanced potato salad.

Enjoy your homemade Tangy Dill Potato Salad with Pepperoncini and Olives!