Ranch Potato Salad with Bacon and Eggs
Servings: 4 -5 servings
  • 1 very large russet potato about 1 lb, baked, peeled and diced small, about 1/2" in size
  • 3 eggs boiled, peeled and chopped
  • 3 slices cooked bacon chopped or sliced small
  • 1 tablespoon reserved bacon grease
  • 1/3 cup mayonnaise
  • 1 teaspoon vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried chives
  • 1 green onion sliced very thinly
  1. Combine the potatoes, eggs and bacon in a bowl and set aside. Whisk together the remaining ingredients, except for the green onion. Pour the dressing over the potato mixture and toss well to coat. Add the green onions and toss lightly. Serve immediately or chill until ready to serve. Enjoy!

I am a big fan of dicing the potatoes extra small in this recipe. I keep mine about 1/2" in size and each bite is a great mix of potato and egg.