Emeril's Potato Salad

By michelle1026

Ingredients

• 2 - 3 lb bag small red potatoes
• 6 slices cooked bacon (crumbled)
• 6 hard boiled eggs (chopped)
• 1/3 cup red onion (finely diced)
• 1/3 cup celery (finely diced)
• 1 cup ranch dressing
• 1 tbs dried parsley flakes
• 1 tsp salt
• 1/2 tsp black pepper

Preparation

Step 1

Scrub potatoes clean. Place potatoes in a large stock pot. Add enough water to cover potatoes by 1-inch. Bring to a boil over high heat and cook until potatoes are tender (about 15-20 minutes). Drain and let cool. (Place in refrigerator to cool faster)

Meanwhile, in a small mixing bowl, combine ranch dressing, bacon, onion, celery, salt, and pepper.

Once potatoes are cool, cut up the potatoes (halves for smaller potatoes or quarters for bigger potatoes),m and put them in a large mixing bowl. Add eggs and ranch dressing mixture. Gently toss to combine. Refrigerate several hours before serving to allow flavors to merry.