29 October, 2018
New Potato Salad
Serves: 3 – 4
6 cups water
3 medium to large New Potatoes (red potatoes)
2 large eggs
4 slices bacon
1 sweet onion, chopped
½ cup chopped celery
¼ cup chopped green bell pepper
¼ cup your favorite brand of ranch dressing
Salt and pepper to taste
Wash the new potatoes, removing any eyes or blemishes and cut them into about ¾” cubes. In a large saucepan, bring the potato cubes and water to a boil. Add the eggs and keep a low boil for 12 – 14 minutes. If the potatoes are not tender yet, remove the eggs with a slotted spoon and continue cooking the potatoes until fork tender. Put the eggs in a small bowl of ice cold water.
While the potatoes and eggs are boiling, frying the bacon in a skillet over medium heat. Remove to a paper towel to drain off any grease.
Drain the potatoes and place in a large bowl. Peel the boiled and cooled eggs and rough chop them, then add to the bowl. Chop the cooked bacon and add to the bowl. Add the remaining ingredients and stir to mix well.
Cover and refrigerate at least 2 hours or overnight.
Before serving, stir and if needed, add another 2 Tablespoons of ranch dressing.