INGREDIENTS

1. 14smallred potatoes, 2 1/2 lb(boiled and sliced)
2. 6slicesbacon, fried and crumbled
3. 6 slicedhard-boiled eggs
4. 1/3cupcelery
5. 1/3cuponions
6. 1cupranch dressing
7. 2tablespoonsparsley
8. 1teaspoonsalt

DIRECTIONS

1. When boiling the potatoes I did not peel them.When I cubed them I did take out the peeling that was just hanging, but didn’t worry if some got into the salad.
2. Place sliced potatoes and eggs in serving dish.
3. Sprinkle celery and onion on potatoes.
4. Mix up ranch dressing and salt and pour over potatoes mixture.
5. Mix gently.
6. Garnish with parsley and bacon.
7. Serve immediately or keep warm.