Potato Salad | Recipe Finder

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Lipids, Cellulose
Vitamins	A, B₁, B₂, B₃, B₉, B₁₂, H, C, E, P
Minerals	Natrium, Fluorine, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

14 small boiling potato es
6 slices crisp bacon , crumbled
6 hard-boiled egg s, roughly chopped
1/3 cup finely chopped red onion
1/3 cup finely chopped celery
1 cup ranch dressing
2 tbs chopped parsley leaves
1 tsp salt
1/2 tsp black pepper

Instructions Jump to Ingredients ↑

Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15-20 minutes. Drain, cool, and cut the potatoes into halves. In large mixing bowl combine potatoes with all remaining ingredients and gently toss to combine. Refrigerate the salad several hours before serving to allow flavors to blend.

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