Dill Pickle Ranch Potato Salad

Steps

1. 1

   Place eggs in a single layer in a large saucepan. Add enough cold water to cover eggs by 1 inch.

2. 2

   Bring to a rapid boil over high heat. Remove from heat, cover and let stand 15 minutes; drain.

   Start 15-minute timer
3. 3

   Place eggs in ice water until cool enough to handle; drain. Peel and coarsely chop.

4. 4

   Meanwhile, place potatoes in a large saucepan with enough salted water to cover.

5. 5

   Bring to boiling, reduce heat and simmer, covered, until just tender, about 10 minutes; drain.

   Start 10-minute timer
6. 6

   Spread on a baking sheet or tray and let cool slightly, about 5 minutes.

   Start 5-minute timer
7. 7

   Meanwhile, for dressing, in a large bowl, whisk together mayonnaise, sour cream, pickle brine, dill, parsley, chives, garlic, salt and pepper.

8. 8

   Add eggs, potatoes, celery, pickles, and onion to the bowl; toss to combine.

9. 9

   Cover and chill 1 to 2 hours before serving.

   Start 2-hour timer