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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By Vesey
on May 10, 2012
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Perfect texture and flavor! My husband is very picky when it comes to potato salad and he LOVED this ; Well, honestly it has bacon... and is an Emeril recipe so how could it be bad lol
THANKS AS ALWAYS EMERIL!
By doloresh
on December 12, 2011
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yum ,yum, yum, definately a must try . served it at a barbeque and it was a big hit.
By lmno
Newport, RI
on September 26, 2011
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Delicious potato salad! Made this for a company BBQ & the whole thing went quickly. Used Marie's brand dressing (in the fridge case.
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