Bacon Potato Salad PRINT
- YIELD: 8 servings
- PREP TIME: 45 min
- COOK TIME: 1 min
|4||cups cubed red potatoes|
|1||cup chopped onion|
|7||bacon strips, cooked and crumbled|
|2||tablespoons minced fresh parsley|
|3||tablespoons grated Parmesan cheese|
|3||tablespoons prepared ranch salad dressing|
|2||tablespoons prepared mustard|
|4||teaspoons white vinegar|
|½||teaspoon minced garlic|
|I altered this recipe and added sliced hard boiled eggs, chopped bell peppers and chopped black olives|
1) Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
2) In a large bowl, combine the potatoes, onion, bacon and parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture; toss to coat. Refrigerate for 1 hour or until chilled.