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Ingredients:
2 1/2 pounds red potatoes, scrubbed well
6 slices crisp cooked bacon, crumbled
6 hard-boiled eggs, roughly chopped
1/3 cup finely chopped red onion
1/3 cup finely chopped celery
1 cup ranch dressing
2 tablespoons chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper
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.
2 1/2 pounds red potatoes, scrubbed well
6 slices crisp cooked bacon, crumbled
6 hard-boiled eggs, roughly chopped
1/3 cup finely chopped red onion
1/3 cup finely chopped celery
1 cup ranch dressing
2 tablespoons chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper
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.
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