Bacon Potato Salad with Ranch

Name: Bacon Potato Salad with Ranch
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 4 slices bacon, cooked and crumbled; 59 milliliters finely chopped dill pickles; 4 eggs; 2 Tbsps chopped fresh parsley; 59 milliliters chopped green onion; 8 servings salt and ground black pepper to taste; 2 Tbsps light mayonnaise; 1 Tbsp prepared mustard; 6 russet potatoes, peeled and cubed; 59 milliliters finely shredded Cheddar cheese

Bacon Potato Salad with Ranch is a gluten free recipe with 8 servings. One serving contains 230 calories, 9g of protein, and 9g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. If you have cheddar cheese, mayonnaise, eggs, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July. It works well as an inexpensive side dish. From preparation to the plate, this recipe takes around 2 hours and 50 minutes.

Instructions

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes.

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Potato

Water

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Drain.

Place cubed potatoes into a large bowl.

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Potato

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Bowl

Place eggs in a saucepan and cover with water. Bring to a boil; simmer for 10 minutes. Cool eggs under cold running water and and peel. Chop eggs into small pieces and add to potato cubes.

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Potato

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Egg