Kittencal's Ranch Potato (Or Macaroni Salad)

Created by KittenCal on August 8, 2011

Ingredients

2 1/2 pounds potatoes (cooked cubed potatoes OR 3 cups cooked macaroni or small shell pasta, drained)
1 cup peas, frozen and thawed
1 small celery ribs, finely diced
4 green onions, finely chopped
1 1/2 cups cubed cheddar cheese (finely cubed)
6 large eggs (hard-boiled then chopped, more eggs sliced in wedges to garnish around the bowl if desired)
1/2 cup chopped sweet pickles ( optional, or sliced sweet sandwich pickles)

DRESSING
6 tablespoons sweet pickle relish
3/4 cup ranch salad dressing (or to taste)
3/4 cup mayonnaise (do not use salad dressing or your salad will be watery, can use half each mayonnaise and sour cream)
1 1/2 teaspoons prepared mustard or 1/2 teaspoon mustard powder
2 garlic cloves, minced (or 1/2 to 1 teaspoon garlic powder --- optional but good to add in)
Salt and freshly ground black pepper (to taste, I use seasoned salt)

Step 1: In a large bowl, combine the cooked cubed potatoes or cooked pasta with peas. celery, green onions, cheddar cheese and chopped eggs; toss to combine.
Step 2: In a small bowl, combine relish, ranch salad dressing , mayonnaise, mustard and garlic powder; mix well then add to macaroni mixture; toss to coat then season with salt and pepper.
Step 3: Mix in chopped sweet pickles.
Step 4: Season with more salt and black pepper to taste.
Step 5: Cover and refrigerate for 3 or more hours to blend flavors (the longer chilling time the better).