Potato Salad

Yellow or red potatoes have the perfect waxy texture for this picnic delicacy. I used russets because I needed to get rid of them. (Hopefully) they didn't do too much damage.

INGREDIENTS

 2 1/2 lbs. potatoes

8 eggs

1 cup green onions, sliced (include the light green and white bottoms)

salt

DRESSING

 1 1/2 cups mayonaise

1/2 cup Ranch dressing

4 Tbsp. dill

1 tsp. garlic salt

1-2 tsp. caraway seeds (optional)

Put the potatoes in a large pot and add enough cold water to cover by 1 inch.

Add a large dash of salt and bring to a boil. Reduce heat to a simmer and cook until a knife glides easily into the thickest part of the spud. This should take about 25-25 minutes depending on the size of the potatoes. Drain and cool to room temperature. When the potatoes are cool, peel them and cut them into 1" chunks. 

In the meantime, place the eggs into a pot and cover with cold water. Bring to a boil, then immediately remove from the heat, cover, and let rest for precisely 12 minutes. Dunk into cold water until cool. Peel and chop thickly. Mix together with the potatoes and green onions.

To make the dressing, mix all the dressing ingredients together in a medium-sized bowl. Gently and evenly stir into the potato mixture. Let sit overnight to develop flavors.

Original Recipe Can be found in A Homemade Life by Molly Wizenberg