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Chunky and Creamy Potato Salad Recipe

Recipe by: luv2cook

"This potato salad includes goodies such as Cheddar, bacon, egg and broccoli! Sooo delicious!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook20 m
  • Ready In1 h 40 m
  • 1Place 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.
  • 2Place 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.
  • 3In 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.
Ingredients
  • 12 servings
  • 318 cals
  • 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 1/2 teaspoons dried dill weed
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
Nutrition

Amount per serving ( 5 total)

  • Calories:
    318
    16%
  • Fat:
    20.2
    31%
  • Carbs:
    22.5
    7%
  • Protein:
    11.6
    23%
  • Cholesterol:
    115
    38%

Based on a 2,000 calorie diet

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