Bacon Potato Salad with Ranch

This simple bacon potato salad includes hard-boiled eggs, ranch dressing, and Cheddar cheese.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 232 Calories

Ingredients

• 4 eggs
• 2 tablespoons chopped fresh parsley
• salt and ground black pepper to taste
• 1 tablespoon prepared mustard
• ¼ cup chopped green onion
• 4 slices bacon, cooked and crumbled
• 2 tablespoons light mayonnaise
• ¼ cup finely shredded Cheddar cheese
• 6 russet potatoes, peeled and cubed
• ¼ cup finely chopped dill pickles
• ⅓ cup fat-free ranch dressing

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Add bacon, pickles, green onion, Cheddar cheese, parsley, salt, and ground black pepper to bowl. Stir to combine.

Step 4

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.