Hot Potato Salad - cooking recipe

Ingredients

4 lb. new potatoes (small and red)
1 to 5 oz. Louisiana crab boil
6 boiled eggs, finely chopped
1 c. sweet relish
1 c. dill relish
4 Tbsp. bacon bits
1 c. mayonnaise
1 1/2 to 2 c. Hidden Valley Ranch dressing

Preparation

Boil potatoes in water and crab boil.
Potatoes are done when pierced easily with a fork (approximately 25 minutes).
Drain and rinse with cold water; let cool for 20 minutes.
Quarter each potato, leaving skins on.
Add all other ingredients, except bacon bits.
Mix thoroughly, then top with bacon bits.
Serve immediately.