If you haven't read Molly Wizenburg's A Homemade Life, please go get yourself a copy! I haven't made everything from the book (yet), but that's definitely a life goal of mine. Her stories about cooking and family will warm your heart and make your mouth water, I promise.
Her father's recipe for potato salad is one of the first things I tried from the book, and it does not disappoint! My mom and I were skeptical when we read the list of ingredients (ranch dressing? really?), but just trust us. It's great.
One note--please do not try to make a "lighter version" of this recipe. I'm all about cutting calories when and where I can, but this is an all-or-nothing potato salad. If you substitute lite or non-fat or low-fat ingredients, don't blame me when this recipe doesn't blow your mind.
Finally, this potato salad tastes *way* better if you make it the day before you want to serve it. It will still be good the day of, but the flavors won't mesh as well.
From Molly Wizenburg's A Homemade Life
For the Salad:
1 3/4 lbs red waxy potatoes, scrubbed
4 large eggs
8 scallions (white and pale green parts only), thinly sliced
1/4 tsp salt, plus more to taste
For the Dressing:
3/4 cup mayonnaise (preferably Hellman's)
4 tbsp bottled Ranch dressing (preferably Hidden Valley)
2 tbsp finely chopped fresh dill
1-2 tsp caraway seeds, optional (I usually omit)
Place potatoes in a Dutch oven or large saucepan and add cold water to cover by one inch. Add a generous dash of salt and bring to a boil over medium-high heat. Reduce heat to maintain gentle simmer and cook, uncovered, until potatoes are tender when pierced with a small, thin knife, about 15 minutes. Drain into a colander, rinse with cold water, and set aside to cool. (If you're in a hurry, stick them in the refrigerator to speed things up. The potatoes should be completely cool when you dress them.) When potatoes have cooled, slice them into rough 1-inch chunks. Smaller potatoes should be cut in half, while larger ones can be chopped into quarters or eighths. Place them in a large bowl.
Meanwhile, cook the eggs. Place them in a small saucepan with enough cold water to cover. Bring to a boil over medium-high heat. When water begins to boil, remove them pan immediately from the heat, cover it, and let it sit for exactly 12 minutes. Immediately pour off the hot water and run plenty of cold water over the eggs. When the eggs have cooled, peel them, chop them coarsely, and add them to the bowl of potatoes. Add scallions, sprinkle with 1/4 tsp salt, and toss to mix.
In a small bowl, stir together the mayonnaise, Ranch, dill, and caraway seeds. Pour dressing over potato mixture and stir evenly to coat. Taste, and adjust salt if needed.
Cover and refrigerate the night before serving.