Chunky and Creamy Potato Salad

Views 1489

September 5, 2015

Prep. Time

20 mins

Cook Time

20 mins

Total Time

40 mins

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



  •     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


  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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