Potato Salad

I found this recipe on All Recipes (submitted by cheftini) and I've decided this is going to be "my" potato salad recipe :-). I loved it! It has enough of the core potato salad ingredients that it gives you that classic potato salad taste I love, but also enough variation to give that little something special to set it apart.

Ingredients:
6 eggs
10 red potatoes
1 cup mayonnaise
1/2 cup ranch dressing (I used light, it helps, right :-)?!)
1/3 cup dill pickle relish
2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt (I used kosher salt)
1/4 teaspoon ground black pepper
1/8 teaspoon paprika
1/8 teaspoon celery seed
1 onion, chopped (very finely)
1/4 cup pepperoncini

Directions:
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, and pepperoncini; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving. (I made it the night before to make it even better!)