Put aside the fork and knife—this Chicago deep-dish pizza can be consumed with just your hands! Italian sausage, sweet peppers, and three different varieties of cheese are all included in the filling, which is encased in a gorgeous golden crust. As they bake, the sauce and cheese develop a slight outside char that gives them an extremely savory flavor.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 40 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 6 eggs
- 10 red potatoes
- 1 cup mayonnaise
- ½ cup ranch dressing
- ⅓ cup dill pickle relish
- 2 tablespoons prepared yellow mustard
- 1 ½ teaspoons salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon paprika
- ⅛ teaspoon celery seed
- 1 onion, chopped
- ¼ cup pepperoncini (Optional)
- ¼ cup sliced black olives (Optional)
Instructions
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
- Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
- Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.
Nutrition Facts
| Calories | 365 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 4 g |
| Sodium | 785 mg |
| Sugars | 3 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
This is the only potato salad recipe I’ve used for the past few years. The slight ranch flavor gives it a great flavor and all the other ingredients are the right proportion. Making it for the 4th of July picnic.
I didn’t care for the ranch flavor but the method and proportions were right on.
I’m not a fan of ranch dressing but had some I needed to use up, so I made this. I will say the sauce tasted too ranchy after initially mixing, but once it was in with the potatoes and eggs, the ranch became more mild. I skipped the onion and celery seed and optional items since I didn’t have any of those. I added actual celery chopped into small pieces for added crunch and flavor
I have made this recipe a few times and it is really delicious! It is my go to when making potato salad. It is best made when you follow the directions exactly. I did not add any of the optional ingredients.
I have to leave out the onion, still lives up to it’s name. Made this recipe many time.
This recipe has enough reviews but I had to add just one more. SUPER GOOD. My family does not like celery seed so I used 3/4 tsp of celery salt instead. I also did not use the other salt mentioned in the recipe. I did not add salt to my potatoes while cooking either. This salad is completely different than what I have had before and I really think you could make some money selling it!
I made this exactly as written (as I always do)! Turned out great! Love the peperoncini! This will definitely be my go to potato salad!
I used green onions because I like them more. Did not use peppers or olives. My husband and adult kids loved it.
First time making potato salad for me. Very easy to make and taste great. I doubled the recipe for 17 people on Memorial Day.
Absolutely delicious!
OH MY GOODNESS! This recipe is way better than the family recipe we’ve used for 2 generations! Only thing I did was add some green onion tops and delete the last 2 ingreds. New favourite.
No, tried it, its gross, do not use mayo, or ranch, use miracle whip, dill relish is fine with a little sweet relish, add sugar, like a devil egg, and your taters.
Wow. I am not a very good cook and my husband raved about this recipe! I had to substitute the pickle relish with finely chopped pickles but followed the recipe otherwise. So good and easy!
Great recipe and now a go-to. I cut the potatoes to medium dice before cooking and watched them as the cooked faster then cooled them in a collander before refrigerating.
I have tried so many recipes for spud salad that was like my Mom’s and never found anything close. But…this recipe is just the ticket! It is, by far, the best spud salad. I didn’t use the black olives or the pepperocini. Otherwise, followed exactly.
Liked it got great reviews.
The best ever! My teenager daughters asks for it all the time and tells everyone her Mommy makes the best Potato Salad! Thank you for providing this recipe. Not sweet and please don’t leave out the pepperoncini as they make this dish. Used small golden potatoes and Cut the recipe in 1/2 as there is only 3 of us and it was perfect!
I only had baking potato’s… also, first time adding pickles… Eggselent!!!
Entire family loves this potatoes salad! Many recipes claim to be the best, this one is not exaggerating!
I loved everything about it! I didn’t use black olives Yummy thankyou
Made it 3 times already it’s the best and my company agrees!