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2 -1/2 pounds cooked cubed potatoes OR 3 cups cooked macaroni or small shell pasta, drained
1 cup frozen peas, thawed
1 small celery ribs, finely diced
4 green onions, finely chopped
1 1/2 cups finely cubed cheddar cheese
4 -5 hard-boiled eggs, 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)
6 tablespoons sweet pickle relish
3/4 cup prepared ranch salad dressing
3/4 cup mayonnaise OR use 1/4 cup each mayonnaise and sour cream, OR 1/2 cup salad dressing 1/4 cup each mayonnaise and sour cream,
1 1/2 teaspoons prepared mustard or 1/2 teaspoon mustard powder
1/2-1 teaspoon garlic powder ( optional but good to add in)
salt & freshly ground black pepper ( to taste, I use seasoned salt)
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.
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.
Mix in chopped sweet pickles.
Season with more salt and black pepper to taste.
Cover and refrigerate for 3 or more hours to blend flavors (the longer chilling time the better).
You will also find this recipe on Recipezazz.com