Chunky and Creamy Potato Salad

Chunky and Creamy Potato Salad

15
luv2cook 1

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

Ingredients

1 h 40 m {{adjustedServings}} servings 318 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 701 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  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.
  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.
  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.
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Reviews

15
  1. 17 Ratings

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Very close to how I make mine, only I use my Zesty Ranch Dip, thinned down with a little lowfat buttermilk. With the salt in the dip and the cheese, I don't add extra. This potato salad ALWAYS d...

This was a great new take on potato salad! There's so many different flavors going on throughout it. I followed the recipe exactly, except for the dill. I find it very overwhelming and was worri...

Loved it!! A great change from the regular potato salad with an explosion of taste and texture. Glad summer is almost here. I will make it often for sure.