Mom’s Amazing Potato Salad

1. Cook red potatoes in pressure cooker for about 15 minutes. Allow to cool, then peel and dice.

2. Add dill pickle relish and ranch dressing, mixing thoroughly with diced potatoes. Cover and refrigerate for at least 1 hour.

3. Add celery, finely shredded hard boiled eggs, mayonnaise, ketchup, and mustard. Add 3 or 4 dashes of Tobasco (more if you love it!), as well as salt and pepper to your preference. Mix thoroughly.

4. Chill through before serving.

Notes: If you like it extra crunchy, add extra celery as well as some diced dill pickle.

When you’ve got this right, it’s going to be a goldeny-yellow color.