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Ingredients

Instructions

1. Wash and peel potatoes, then cut into bit sized pieces and place in a large Dutch oven. Cover potatoes with cold water and add approximately ½ teaspoon of salt. Bring potatoes to a boil, then reduce heat and simmer until potatoes can be pierced easily with a fork.
2. Remove from heat and strain through a colander. To cool quickly, place potatoes in a large mixing bowl and cover with cold water. When water turns warm, strain potatoes again and repeat until potatoes are cool.
3. Combine cooled potatoes, chopped boiled eggs, onion, celery, bell pepper, and garlic; set aside. In a medium mixing bowl, whisk together the mayonnaise, sour cream, sweet pickle relish, prepared mustard, sugar, dill weed, ranch dressing mix, celery salt and celery seed.
4. Pour dressing mixture over potato mixture and stir gently to combine. Add salt and pepper to taste. Refrigerate for a few hours prior to serving.