Bacon Potato Salad

Name: Bacon Potato Salad
Total time: 3600 s
Yield: 8 servings
Cuisine: American
Ingredients: 2 1/2 lb red potatoes or other small potato; 6 slice of bacon - cooked crispy & crumbled; 6 hard-boiled eggs - chopped rough; 1/3 cup red onion - chopped fine; 1/3 cup celery - chopped fine; 1/2 cup mayonnaise; 1/2 cup ranch dressing; 2 tbsp parsley - chopped (optional but recommended); 1 tsp salt; 1 tsp pepper (could use half tsp if not a pepper fan)

David @sdcoiner76

This is a tasty combination of ideas I liked from several potato salad recipes. It has become an often requested item at family gatherings.

David @sdcoiner76

This is a tasty combination of ideas I liked from several potato salad recipes. It has become an often requested item at family gatherings.

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Ingredients

1 hour

8 servings

2 1/2 lbred potatoes or other small potato
6 sliceof bacon - cooked crispy & crumbled
6hard-boiled eggs - chopped rough
1/3 cupred onion - chopped fine
1/3 cupcelery - chopped fine
1/2 cupmayonnaise
1/2 cupranch dressing
2 tbspparsley - chopped (optional but recommended)
1 tspsalt
1 tsppepper (could use half tsp if not a pepper fan)

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Steps

1 hour

1

Put the potatoes in a pot or saucepan and add water until it is about an inch over the potatoes.
2

Bring the pot to a boil on high heat and cook until they are fork tender. About 15 - 20 minutes.
3

Drain the potatoes and let them cool.
4

After the potatoes are cool cut them in half (if your potatoes are bigger than the small red potatoes you could also cut in quarters)
5

In a bowl mix all the ingredients together gently. You do not want mashed potato salad.
6

Refrigerate salad for several hours. I recommend overnight to get the best flavor.