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Friday, January 15, 2016

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.

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