Ingredients

• 14 small red potatoes, about 2 1/2 pounds, scrubbed well
• 6 slices crisp cooked bacon, crumbled
• 6 hard-boiled eggs, roughly chopped
• 1/2 cup finely chopped red onion
• 1/2 cup finely chopped celery
• 1/2 Cup shredded carrot
• 1 cup ranch dressing (Regular)
• 2 tablespoons parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions

• Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15 to 20 minutes. Drain, cool, then cut the potatoes into bite size pieces.
• In a large mixing bowl combine potatoes with all remaining ingredients and gently toss to combine. Refrigerate the salad several hours before serving to allow flavors to blend.