Ingredients Jump to Instructions ↓

  1. 14 small boiling potatoes , such as red bliss, about 2 1/2 pounds, scrubbed well

  2. 6 slices crisp cooked bacon, crumbled

  3. 6 hard-boiled eggs, roughly chopped

  4. 1/3 cup finely chopped red onion

  5. 1/3 cup finely chopped celery

  6. 1 cup ranch dressing

  7. 2 tablespoons chopped parsley leaves

  8. 1 teaspoon salt

  9. 1/2 teaspoon black pepper

Instructions Jump to Ingredients ↑

  1. 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 to 20 minutes. Drain , cool, then cut the potatoes into halves. In a 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 .


Send feedback