Peppercorn Ranch Potato Salad

READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs red potatoes, about 8 medium
  • 1
    (8 ounce) bottle peppercorn ranch dressing
  • 8
    slices bacon
  • 14
    cup fresh parsley, chopped
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • 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.
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