Bacon Potato Salad with Ranch

Ingredients

• 4 slices bacon crumbled cooked
• 0.3 cup dill pickles finely chopped
• 4  eggs 
• 2 tablespoons parsley fresh chopped
• 0.3 cup green onion chopped
• 8 servings salt and ground pepper black to taste
• 2 tablespoons mayonnaise light
• 1 tablespoon mustard prepared
• 6  russet potatoes cubed peeled
• 0.3 cup cheddar cheese shredded finely

Equipment

• bowl
• sauce pan
• whisk
• pot

Directions

1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes.
2. Drain.
3. Place cubed potatoes into a large bowl.
4. Place eggs in a saucepan and cover with water. Bring to a boil; simmer for 10 minutes. Cool eggs under cold running water and and peel. Chop eggs into small pieces and add to potato cubes.
5. Add bacon, pickles, green onion, Cheddar cheese, parsley, salt, and ground black pepper to bowl. Stir to combine.
6. Whisk together ranch dressing, mayonnaise, and mustard in a bowl.
7. Add to potato mixture and mix well to coat. Refrigerate at least 2 hours before serving.