Bacon Ranch Potato Salad

A creamy potato salad with the zing of ranch and crunchy bacon. I made this recipe up after having leftover bacon from breakfast.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 2 -3  lbs russet potatoes
• 4  slices bacon, cooked and crumbled
• 1 1⁄2 cups mayonnaise
• 1⁄3 cup  prepared  ranch dressing
• 2  dill pickles, chopped
• 4  hard-boiled eggs, chopped
• 1  tablespoon salt, divided
• 1⁄4 teaspoon cracked pepper (a few turns of a pepper grinder is good)
• 1  tablespoon dried chives

Directions

1. Quarter and chop potatoes. Rinse thoroughly and place in a large pot. Add enough water to cover, 1/2 of the salt and bring to a boil, cooking until tender. Drain thouroughly.
2. Meanwhile, in a small bowl, mix mayonaise, ranch dressing, bacon, chives and remaining salt and the pepper. Set aside.
3. In a large bowl, place potatoes, eggs, and pickles. Add dressing mixture and gently mix until potatoes are coated and ingredients are well mixed. Chill or enjoy warm.