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Favorite Potato Salad


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  • 14 small boiling potatoes - (abt 2 1/2 lbs) scrubbed well (such as red bliss)
  • 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 freshly-ground black pepper


Servings 2


Step 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.

This recipe yields 2 quarts of potato salad, or about 8 servings.

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