This is a great base that you can change up to have whatever ingredients you like in it. I was surprised how nicely the black olives fit in, but still haven't been brave enough to try the pepperoncini. This is the perfect way to hard boil eggs - I would just add that if you crack the shells on the eggs before running them under cold water, they will cool faster and won't have any gray around the yolk. FYI, 10 red potatoes is 3 lbs and I used about 1/2 cup onion. I always look at what the Cook's Illustrated Kitchen has to say about traditional recipes and their advice is good - use russet potatoes cut into 3/4" cubes, bring to boil, add 1 Tblsp of salt and simmer for 8 minutes. Drain and let stand in bowl with 2 Tbslp of vinegar for 20 minutes. It really gets the flavor into the potatoes and prevents them from breaking apart since you don't have to cut them afterwards. Cut the salt in the recipe in half, since you have salt in the potatoes and choose red onion. The second time I made this, I doubled the olives (2 2.25 oz cans), left out the celery seed, chopped 3 dill pickle spears instead of using pickle relish (funny flavor in the relish) and used sour cream instead of ranch dressing because I had some leftover in the frig. I really didn't miss the ranch dressing, so I think if you don't have any on hand, go ahead and use mayo or sour cream. Next time I will put even more pickles in - I like the tang and the crunch. If you like celery, I say add the real thing.
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This is a great base that you can change up to have whatever ingredients you like in it. I...