Kittencal's Ranch Pasta or Potato Salad

Ingredients

• 2 1/2 cups cooked macaroni, drained (or 2-1/2 pounds cooked cubed potatoes)
• 1 cup frozen peas
• 2 small stalk celery, chopped
• 4 green onions, chopped
• 1 1/2 cups cheddar cheese, shredded (or use finely chopped cheddar cubes)
• 4-5 hard-boiled eggs, chopped (more eggs sliced in wedges to garnish around the bowl if desired)
• 1 1/2 cups finely chopped cooked ham (optional)
• 1/2 cup chopped sweet yum-yum pickle (optional)

DRESSING

• 1/4 cup sweet pickle relish
• 1/2 cup ranch salad dressing (homemade or store-bought)
• 1/2 cup mayonnaise or salad dressing (or use 1/4 cup each mayonnaise and sour cream, or to taste)
• 1 teaspoon prepared mustard or 1/2 teaspoon mustard powder
• 1/2-1 teaspoon garlic powder (optional)
• 1/4-1/2 teaspoon fresh ground black pepper
• 1 teaspoon seasoning salt (or use 1/2 teaspoon white salt)

Directions

1. 1

   In a large bowl, combine the cooked pasta or cubed potatoes with peas. celery, green onions, cheddar cheese and chopped eggs and cooked ham (if using) toss to combine.

2. 2

   In a small bowl, combine relish, mayo, ranch salad dressing and mustard and garlic powder (if using) mix well then add to macaroni mixture; toss to coat, then season with salt and pepper.

3. 3

   Add in chopped yum yum pickles if using; mix to combine.

4. 4

   Season with more salt and black pepper to taste.

5. 5

   Cover and refrigerate for 3 or more hours to blend flavors (the longer chilling time the better!).

6. 6

   Delicious!