2 1/2 lbs. small Red Bliss or Yukon gold potatoes, scrubbed clean
1 teaspoon kosher salt
1/4 - 1/2 teaspoon freshly ground black pepper
8 slices crisp cooked lean bacon, roughly chopped
6 hard-boiled eggs, sliced and roughly chopped
1/2 cup finely chopped green onions
1/2 cup finely chopped celery
1 cup good ranch dressing (I like to use Hidden Valley dry packets and mix it myself)
3 tablespoons chopped Italian parsley
Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. Bring potatoes to a boil over high heat and cook until just tender, about 15 – 20 minutes. Drain, cool and then cut the potatoes into halves or quarters, depending on the size. Season with salt and pepper. In a large mixing bowl, combine potatoes with all remaining ingredients and gently toss to blend. Refrigerate finished salad for several hours before serving, to allow flavors to blend. Excellent for picnic lunch, dinner on the deck or breakfast!
