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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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We both made it for our families and all the kids gobbled it up and my kids won't touch potato salad. My husband who is a potato salad fan said it is a keeper. The recipe calls for 4 cups of potatoes, but we both used about 5 cups and best if refrigerated several hours until cold. I also put the chopped onion in the bottom of the collander and drained the potatoes into it to take just a little crip out of the onions. Ingredients:
4 cups red potatoes, cubed |
1 cup onion, chopped |
7 slices bacon, crumbled |
2 tablespoons fresh parsley, minced |
1 1/3 cups mayonnaise |
3 tablespoons parmesan cheese, grated |
3 tablespoons ranch dressing |
2 tablespoons mustard |
4 teaspoons white vinegar |
1/2 teaspoon garlic, minced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Place potatoes in large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. In a large bowl, combine potatoes, onion, bacon and parsley. In a small bowl, combine remaining ingredients. Pour over potato mixture. Toss to coat. Refridgerate 1 hour.
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