Place the potatoes in a saucepan of lightly salted water, bringing to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let cool
Place the bacon in a large, deep skillet, and cook over medium high heat, turning occasionally, until evenly browned and crisp , about 10 min. Drain the bacon slices on a paper towel – lined plate. Snip the cooked bacon into pieces.
In a large bowl , mix the mini potatoes, shopped bacon, hard boiled eggs, broccoli, cheddar cheese, ranch salad dressing, dill weed, salt and pepper until thoroughly combined — cool and serve
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