Ranch Potato Salad with Bacon and Eggs

Ingredients

• 1 lb. Russet potato, baked, peeled and diced small
• 3 eggs, boiled, peeled and chopped
• 3 slices cooked bacon, crumbled or chopped
• 1/4 c. celery, chopped
• 1 T. bacon grease, reserved
• 1/3 c. mayonnaise
• 1 t. vinegar
• 1/2 t. Kosher salt
• 1/4 t. freshly ground black pepper
• 1/2 t. dried dill
• 1/2 t. dried parsley
• 1/2 t. dried chives
• 1 green onion, thinly sliced
• extra parsley to sprinkle on top, optional

Steps

1. Combine potatoes, eggs, celery and bacon in a bowl and set aside.
2. To make the dressing, whisk together the remaining ingredients, except for the green onion. Pour the dressing over the potato mixture and toss well to coat. Add the green onions and toss lightly.
3. Serve immediately or chill until ready to serve.
4. Serves: 4-5