Chunky and Creamy Potato Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This potato salad includes goodies such as Cheddar, bacon, egg and broccoli! Sooo delicious! 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® original ranch®) |
2 1/2 teaspoons dried dill weed |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
Directions:
1. 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.
2. 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.
3. 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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