14 red potatoes, about 2 1/2 pounds
8 slices bacon, crisp cooked, crumbled
6 hard boiled eggs, peeled and coarsely chopped
1/3 cup red onions, finely chopped
1/3 cup celery, finely chopped
1 12 oz. jar ranch dressing , Marie’s brand is good
2 tablespoons fresh parsley, chopped

Place potatoes in medium saucepan with enough water to cover by one inch. Bring to a boil over high heat, lower to a simmer and cook until potatoes are just tender, 15-20 minutes. Drain and let cool, then cut into bite size pieces.

In a large mixing bowl, combine the potatoes with all the remaining ingredients and gently toss. Refrigerate the salad several hours before serving to allow the flavors to blend.

8 Servings