Potato Salad By Emeril - cooking recipe

Ingredients

14 small red potatoes, 2 1/2 lb (boiled and sliced)
6 slices bacon, fried and crumbled
6 sliced hard-boiled eggs
1/3 cup celery
1/3 cup onion
1 cup ranch dressing
2 tablespoons parsley
1 teaspoon salt

Preparation

When boiling the potatoes I did not peel them. When I cubed them I did take out the peeling that was just hanging, but didn't worry if some got into the salad.
Place sliced potatoes and eggs in serving dish.
Sprinkle celery and onion on potatoes.
Mix up ranch dressing and salt and pour over potatoes mixture.
Mix gently.
Garnish with parsley and bacon.
Serve immediately or keep warm.