Chunky and Creamy Potato Salad14 Reviews
- Prep: 20 min
- Cook: 20 min
- Ready In: 1 hr 40 min
“This potato salad includes goodies such as Cheddar, bacon, egg and broccoli! Sooo delicious!” - by luv2cook
Original recipe yields 12 servings
- 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.
- 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.
- 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.
Amount Per Serving (12 total)
- 318 cal
- 20.2 g
- 22.5 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"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 disappe..." See morears. Make sure to bring copies of the recipe if you make it for a potluck."
"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 worried it ..." See morewould be too much, so I only used half the amount and you could definitely taste it but it wasn't too much. Also I used the bigger yellow potatoes, because they were cheaper, and just quartered them before boiling them."
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