8 scallions (white and pale green parts only)thinly sliced
1/4tspsaltplus more to taste
For the Dressing
3/4cmayonnaisepreferably Hellman's/Best Foods or homemade
4Tblsbottled Ranch dressingpreferably Hidden Valley
2Tblsfinely chopped fresh dill
1-2tspcaraway seedsoptional
Instructions
Put the potatoes in a Dutch oven or large saucepan and add cold water to cover by 1 inch. Add a generous dash of salt, and bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer ad cook, uncovered, until the potatoes are tender when pierced with a small, thin knife, about 15 minutes.
Drain potatoes into a colander, rinse with cold water, and set them aside to cool. (If you are in a hurry,put them in the refrigeator to speed the process along. You want the potatoes to be completely cool when you dress them.)
When the potatoes are cool, cut them into rough 1-inch chunks. For the smaller potatoes, halve them; for the bigger ones, cut into quarters or eighths. Put them in a large bowl.
Meanwhile, cook the eggs. Place them in a small saucepan, and add cold water to cover. Bring to a boil over medium-high heat. When the water begins to boil, remove pan from the heat, cover it and let sit for exactly 12 minutes. Immediately pour of the hot water and run plenty of cold water over the eggs.
When the eggs are cool, peel them, chop them coarsely, and add to the bowl of potatoes. Add the scallions, sprinkle with 1/4 tsp of salt and toss to mix.
In a small bowl, stir together the mayonnaise, Ranch dressing, dill and caraway seeds, if using. Pour the dressing over the potato mixture, and stir to evenly coat. Taste, and adjust salt as needed. Cover and refrigerate overnight before serving.