Chunky And Creamy Potato Salad - cooking recipe

Ingredients
    3 pounds yellow mini potatoes
    12 slices bacon
    5 hard-boiled eggs, chopped
    1 cup chopped broccoli florets
    1 cup diced Cheddar cheese
    1 (8 ounce) bottle ranch salad dressing (such as Hidden Valley(R) Original Ranch(R))
    2 1/2 teaspoons dried dill weed
    1 teaspoon salt
    1/2 teaspoon ground black pepper
Preparation
    Place the potatoes in a saucepan of lightly salted water, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes in a colander, and let cool.
    Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Snip the cooked bacon into pieces with a scissors, or chop.
    In a large bowl, mix the mini potatoes, chopped bacon, hard-boiled eggs, broccoli, Cheddar cheese, ranch salad dressing, dill weed, salt, and pepper until thoroughly combined, and serve.

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