Since the first time I tried this recipe, I’ve made it for several dinner parties and tailgates. It has always been a major hit! I’ve made a couple of changes to the recipe to keep it fresh and new, but I end up coming back to this original one. It’s just so delicious it doesn’t need any tweaking!
- 10 potatoes, medium, peeled and cubed
- 1 Packet, Dry Ranch Salad Dressing Mix
- 2 T. Olive Oil
- 3/4 c. mayonnaise
- 2 T. dijon mustard
- 1 tsp. onion powder
- 1 tsp. paprika
- Juice of 1/2 lemon
- 1/4 c. relish
- 2 scallions
- 1 celery stalk, finely chopped
- 3 hard boiled eggs, diced
Wash and peel potatoes, cut into chunks. Place them in a 6 Quart slow cooker. Sprinkle one packet of Ranch Dressing Mix over potatoes and drizzle with 2 T. Olive Oil. Add water until potatoes are just covered. Cover and Cook on Low for 5-6 hours or until potatoes are soft.
Drain potatoes and place in the freezer to chill while preparing the other ingredients.
Mix the mayonnaise, dijon mustard, onion powder, paprika, and lemon juice in a bowl. Remove chilled potatoes from the freezer and add sauce, hard boiled eggs, celery and relish. Mix everything together well.
Top with scallions and keep refrigerated until ready to serve.
Quick Tip: If you don’t like Ranch salad dressing, you can experiment with your favorite salad dressing mix instead.
Thanks to Get Crocked for this delicious slow cooker recipe!