Grandma's Potato Salad
6 large potatoes
¼ cup onion minced
¼ cup chopped celery
4 Tablespoons of sweet pickles chopped
3 Tablespoons mustard
Salt and pepper
1 cup Mayonnaise
3 Tablespoons Ranch dressing
Put the eggs in a pan of cold water, bring to a boil, take of heat, cover and let and let them sit for ten minutes. Take each egg out of the hot water with a slotted spoon, and run cold water over it. When cool enough, peal the egg. A trick is to roll it on the counter, putting just enough pressure on it until you hear a cracking. Do the same with the other. Chop the eggs, put them in a small bowl and refrigerated.
Peal the potatoes and put in a pot of boil water. Boil until tender. Drain the water, let cool.
Get a large bowl. Put the potatoes in it. Cut them up in the bowl. The pieces don’t have to be uniform. Add the chopped egg, the pickles, onion celery, and a little pepper and salt to taste. In another bowl mix the mustard ranch dressing and mayo. Slowly add this mixture to the potatoes, mix as you go.
When all the ingredients are well mixed, sprinkle top with paprika, cover and chill at least 2 hours before serving.