5 pounds potatoes, peeled and cubed
1 (7-ounce) jar diced pimientos, drained
2 tablespoons poppy seeds
1/2 cup dill (not sweet) pickle relish
1/2 cup diced purple onion (optional)
1 (1.1-ounce) envelope ranch party dip mix
1 cup mayonnaise
Cook potatoes in lightly salted boiling water to cover until fork-tender, about 15 minutes. Drain and set aside. In a large bowl, combine pimientos, poppy seeds, relish and onion. Add potatoes, tossing to blend. Sprinkle dressing mix over potatoes; add mayonnaise and stir until blended. If desired, sprinkle more poppy seeds over salad before serving. Makes 8-10 servings.