- 6 russet potatoes, peeled and cubed
- 4 eggs
- 4 slices bacon, cooked and crumbled
- 1/4 cup finely chopped dill pickles
- 1/4 cup chopped green onion
- 1/4 cup finely shredded Cheddar cheese
- 2 tablespoons chopped fresh parsley
- salt and ground black pepper to taste
- 1/3 cup fat-free ranch dressing
- 2 tablespoons light mayonnaise
- 1 tablespoon prepared mustard
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Place cubed potatoes into a large bowl.
- Place eggs in a saucepan and cover with water. Bring to a boil; simmer for 10 minutes. Cool eggs under cold running water and and peel. Chop eggs into small pieces and add to potato cubes.
- Add bacon, pickles, green onion, Cheddar cheese, parsley, salt, and ground black pepper to bowl. Stir to combine.
- Whisk together ranch dressing, mayonnaise, and mustard in a bowl. Add to potato mixture and mix well to coat. Refrigerate at least 2 hours before serving.
05/01/2018
recipepes.com
Bacon Potato Salad with Ranch, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
