Best Potato Salad

6 � eggs

10 � red potatoes

1 glass � mayonnaise
some mayonnaise choose? we'll show

1 � / 2 cup Ranch dressing

3 glass � 1 / dill pickle

2 � tablespoons mustard

1 � / 2 teaspoons salt

1 � / 4 teaspoon ground black pepper

1 � / 8 teaspoon paprika

1 � / 8 teaspoon celery seed

1 � bulb

1 � / 4 cups paperoni (optional)

1 � / 4 cup chopped black olives

Put the eggs into the pan in a single layer, and fill it with water to cover eggs by 1 cm. Close the pot and bring to a boil over high heat. Next, remove from heat and give the eggs stand in hot water for 15 minutes. Pour in hot water; Cool the eggs under cold running water in the sink. Clean and narezhte chilled eggs.

Put the potatoes in a saucepan and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and cook until tender, 15 to 20 minutes. Drain and leave in the refrigerator.

Stir together mayonnaise: mustard, salt, pepper, paprika, celery and seeds in a bowl. Add the egg, potatoes, onions, and olives; Stir until smooth. Cover and refrigerate at least 2 hours before serving.