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 Wesso
on May 20, 2013
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Phenomenal! It has bacon in it, I mean come on! I showed up at a get together and there were three potato salads, this one was gone in no time flat! hahaha ... actually people still talk about it a year later! When we eat it at home it's even better! All the flavors marry in the fridge: super-tasty!
By Katybug857
Tulsa, OK
on April 24, 2013
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This is the best potato salad I have ever tasted. The ranch really gives it something special. I usually make this a day or two before we plan to eat it to allow the flavors to blend. It's definitely a crowd pleaser!
By alevitre_12333305
Naples, 48
on February 08, 2013
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I've been making this potato salad for 1 year now and everybody loves it. There are never any leftovers. I make the recipe as is with no substitutions. I definitely believe using a great ranch dressing is the key. I use "Naturally Fresh Ranch Dressing" usually found in the vegetable section refrigerated. I would not recommend using Hidden Valley or any of the other dressings that are not refrigerated at the store. I also recommend using quality bacon.
Update 2/08/13: I have now been making this Potato Salad for 4+ years and it is still my favorite potato salad. I always get rave reviews when I make this. You can not go wrong with potatoes, bacon & ranch dressing (as long as it's a good ranch dressing. I would recommend making it the night before serving, the flavors blend well together and taste great the next day.
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