Potato Salad (Emirills)

Potato Salad (Emirills)
Potato Salad (Emirills)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 14

    small boiling potatoes, such as red bliss, about 2 1/2 pounds, 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

Directions

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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