© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Gussie
2 ½ pounds red bliss potatoes, scrubbed
6 slices bacon, crisply cooked and crumbled
6 hard-boiled eggs, roughly chopped
⅓ cup finely chopped red onion
⅓ cup finely chopped celery
1 cup ranch salad dressing
2 tablespoons chopped parsley
1 teaspoon salt
½ teaspoon black pepper
Place the potatoes in a medium saucepan and add enough water to cover by 1 inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15 to 20 minutes. Drain, cool, then cut the potatoes into halves.
In a large mixing bowl combine potatoes with all remaining ingredients and gently toss to combine. Refrigerate the salad several hours before serving to allow flavors to blend.