chunky and creamy potato salad

Ingredients

• Servings: 12
• 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

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 40 mins


• 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.
• 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.
• 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.