Chunky and Creamy Potato Salad

Name: Chunky and Creamy Potato Salad
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 12
Cuisine: Global
Ingredients: 12 slices bacon; 237 milliliters chopped broccoli florets; 237 milliliters diced Cheddar cheese; 3 teaspoons dried dill weed; 1 teaspoons ground black pepper; 5 hard-boiled eggs, chopped; 1 kilograms yellow mini potatoes; 227 grams ranch salad dressing (such as Hidden Valley® Original Ranch®); 1 teaspoon salt

Need A mixture of ranch salad dressing, dill weed, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 1 hour and 40 minutes. It is perfect for The Fourth Of July.

Instructions

Place the potatoes in a saucepan of lightly salted water, bring to a boil, and cook until tender, about 20 minutes.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Drain the potatoes in a colander, and let cool.

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Potato

Equipment you will use

Colander

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes.

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Bacon

Equipment you will use

Frying Pan

Drain the bacon slices on a paper towel-lined plate. Snip the cooked bacon into pieces with a scissors, or chop.

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Bacon

Cooked Bacon

Equipment you will use

Paper Towels

Kitchen Scissors

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.

Ingredients you will need

Ranch Dressing