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  • 14 small boiling potatoes, such as red bliss, about 2 1/2 pounds, scrubbed well
  • 6 slices crisp cooked bacon, crumbled
  • 6 hard-boiled eggs, roughly chopped
  • 1/3 cup finely chopped red onion
  • 1/3 cup finely chopped celery
  • 1 cup ranch dressing
  • 2 tablespoons chopped parsley leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  • Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15 to 20 minutes. Drain, cool, then cut the potatoes into halves.
  • In a large mixing bowl combine potatoes with all remaining ingredients and gently toss to combine. Refrigerate the salad several hours before serving to allow flavors to blend.


I figured with the Memorial Weekend coming up, this would be a great dish to make for your BBQ. You gotta love the Food Network!!

Categories: Potato  Potato  Salad  Side Dish 
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