This is an awesome dish to take to potlucks and social events. Everyone is expecting a traditional potato salad, but when they see that ranch and bacon in there, even people who don’t like potato salad are diving into this yummy dish. I always take a little extra ranch with me because after a little bit the potatoes soak it up and it can get dry. I usually set the bottle next to the bowl too, just because some people like their salad super creamy and that’s okay with me!
Check out what they are saying about this recipe over at Group Recipes:
“This is my all-time favorite potato salad.”
Traditional potato salad used to be my favorite… until I tried it this way. Gold star for this yummy recipe.
Ingredients
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
Instructions
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: Use whatever flavor ranch dressing you enjoy the most.
Thanks again to Group Recipes for this super scrumptious and creamy recipe.
