Thanks to the wedding reception, I got the opportunity to try it again after I was well rested up. My Aunt took the baby and let me and the hubby get some rest seeings as we both had to walk with the bride and groom in their bridal party the next day. I didn’t know that I could sleep so soundly. She’s one person that I knew I could trust completely with our precious little bundle though. I think I ate just as much potato salad the next day too!
Check out what they are saying about this recipe over at Group Recipes:
“Excellent! I make this all of the time for parties!”
I can’t walk through the door without this, or they will be sending be back out to get it!
2 lbs. of red skin potatoes, clean well
6 slices of Hormel bacon, cooked to a crisp
6 hard boiled eggs, roughly chopped
1/3 cup finely chopped red onion (optional)
1/2 cup of finely chopped celery
1 cup of Hidden Valley ranch dressing
2 tbs. chopped parsley leaves
1 teaspoon Morton salt
1/2 teaspoon pepper
Place potatoes in a medium saucepan, add enough water to cover by about 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 or quarters, depending on the size of the potatoes.
In a large mixing bowl combine cooled potatoes with all of the remaining ingredients and gently toss to combine.
Refigerate the salad for several hours before serving for the flavors to blend.
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Quick Tip: Spread your ranch out by mixing with half mayo or Miracle Whip.
Thanks again to Group Recipes for this new twist on a classic recipe.