Peppercorn Ranch Potato Salad

"A delightfully different potato salad strictly for black pepper lovers. Preparation time does not include any time to chill."
photo by threeovens photo by threeovens
photo by threeovens
photo by threeovens photo by threeovens
Ready In:


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


  • 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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