Hard boil 2 eggs until done, about 12 minutes Tip: Add the teaspoon of vinegar to the water before it starts to boil to keep the eggs from turning green and to peel easily.

Meanwhile, peel the potato and cut into cubes. Add a dash of salt to water, add potatoes and boil until tender, about 5-7 minutes.

Next chop onion and cucumber. Set aside.

When you drain the potatoes, rinse with cold water to remove starch and stop cooking process.

Leave potatoes in a strainer and put the chopped onion on top. This will help soften (slightly) the onions and release some of the flavors.

Next, remove eggs from the burner and soak in cold water until ready to peel.

Place potatoes and onions in a bowl, add mayonnaise. Before mixing mayo in, dump the ranch powder on top of mayo. Mix together.

Peel eggs, chop and add to mixture.

Add cucumbers.

Mix and serve if you like it warm or chill in refrigerator until ready to serve.  If you are making it ahead and eating at home, we love this serving bowl set.  It has a bamboo lid and utensils.  If you're traveling with your potato salad, we recommend these plastic bowls with lids from Komsx Biokips. They're dishwasher safe, and the handles make them easy to carry.