Directions:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
- Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
- Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 342.12 Kcal (1432 kJ) | ||
| Calories from fat | 197.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.94g | 34% | |
|---|---|---|---|
| Cholesterol | 92.84mg | 31% | |
| Sodium | 732.59mg | 31% | |
| Potassium | 868.32mg | 18% | |
| Total Carbs | 30.85g | 10% | |
| Sugars | 2.83g | 11% | |
| Dietary Fiber | 4.08g | 16% | |
| Protein | 6.95g | 14% | |
| Vitamin C | 17.2mg | 29% | |
| Iron | 2.4mg | 13% | |
| Calcium | 41.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 133.28 Kcal (558 kJ) | ||
| Calories from fat | 76.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.55g | 34% | |
|---|---|---|---|
| Cholesterol | 36.17mg | 31% | |
| Sodium | 285.38mg | 31% | |
| Potassium | 338.26mg | 18% | |
| Total Carbs | 12.02g | 10% | |
| Sugars | 1.1g | 11% | |
| Dietary Fiber | 1.59g | 16% | |
| Protein | 2.71g | 14% | |
| Vitamin C | 6.7mg | 29% | |
| Iron | 0.9mg | 13% | |
| Calcium | 16.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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