Peppercorn Ranch Potato Salad

A delightfully different potato salad strictly for black pepper lovers. Preparation time does not include any time to chill.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 2  lbs  red potatoes, about 8 medium
• 1 (8 ounce) bottle  peppercorn ranch dressing
• 8  eggs
• 8  slices bacon
• 1⁄4 cup fresh parsley, chopped

Directions

1. Place cold eggs in a medium saucepan and cover with cold water to about 1 inch. Heat over medium high heat until boiling. Cook 10 minutes, drain, and cover with cold water; set aside.
2. Meanwhile, pan fry bacon to desired crispness, or use your favorite method to cook bacon. Cut into 1 inch pieces and drain on paper toweling. Set aside.
3. Clean potatoes and place in another saucepan; cover with water. Boil until tender, about 15 minutes. Drain and cut into quarters, or dice if you prefer. Set aside to cool.
4. Peel cooled eggs. Remove yolks to a large bowl. Rough chop egg whites. Add the Peppercorn Ranch Salad Dressing to the egg yolks in the bowl and combine. Add remaining ingredients and stir together. Chill 2 hours, then serve.