Chunky and Creamy Potato Salad recipe
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Ingredients
- 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 ½ teaspoons dried dill weed 1 teaspoon salt ½ teaspoon ground black pepper
Nutrition Info
- 317.7 caloriescarbohydrate: 22.5 gcholesterol: 115.4 mgfat: 20.2 gfiber: 2.1 gprotein: 11.6 gsaturatedFat: 5.9 gservingSize: -sodium: 700.8 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Chunky and Creamy Potato Salad
Directions
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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.