Chunky and Creamy Potato Salad

Little baby potatoes cozy up to chopped hard-boiled eggs, bacon, broccoli, and Cheddar cheese in a ranch dressing with dill weed for a colorful potato salad.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 318 Calories

Ingredients

• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 cup diced Cheddar cheese
• 12 slices bacon
• 1 cup chopped broccoli florets
• 5 hard-boiled eggs, chopped
• 3 pounds yellow mini potatoes
• 1 (8 ounce) bottle ranch salad dressing (such as Hidden Valley® Original Ranch®)
• 2 ½ teaspoons dried dill weed

Recipe Instructions

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.