Chunky and Creamy Potato Salad

Name: Chunky and Creamy Potato Salad
Cook time: 20 min
Yield: 12 servings
Cuisine: United Kingdom
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\u2009½ teaspoons dried dill weed; 1 teaspoon salt; ½ teaspoon ground black pepper

This potato salad includes goodies such as Cheddar, bacon, egg and broccoli! Sooo delicious!

INGRIDIENT

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

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

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.

NUTRITION FACT

Per Serving: 318 calories; protein 11.6g; carbohydrates 22.5g; fat 20.2g; cholesterol 115.4mg; sodium 700.8mg.

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