Summer Garden Potato Salad

Instructions

1. In a large pot, cover potatoes with cold water and add salt. Bring to a boil; cook until fork tender, 8–10 minutes. Drain and let cool completely, about 20 minutes.
2. In a microwave-safe bowl, cover carrot with water. Microwave, covered, until tender, 2–3 minutes. Drain and let cool.
3. In a large bowl, whisk together ranch dressing, mayonnaise, Dijon and lemon juice until smooth. Add potatoes, carrot, peas, pickle, red onion and eggs. Season with salt and pepper, if desired. Gently fold into dressing mixture until evenly coated.
4. Refrigerate at least 15 minutes before serving, garnished with dill. Salad, refrigerated in an airtight container, keeps up to 3 days.