5 pounds red potatoes

1 pound crispy bacon crumbled

12 hard boiled eggs, roughly chopped

1 small sweet onion, finely chopped (Vandalia preferable a red sweet onion will be good also)

1 package Hidden Valley Ranch dressing mix

1 cup of mayonnaise

1 cup of milk

2 tablespoons chopped parsley leaves

1 teaspoon of salt

1/2 teaspoon black pepper

Mix the Ranch dressing mix mayonnaise and milk together in a bowl then refrigerate for 1 hour.

Cut the potatoes in ¼ inch squares and boil until tender. Drain and let cool.

In a large mixing bowl combine all ingredients and gently fold together.

Refrigerate the salad for several hours so flavors blend together. It can also be served warm.

I have found that the potato salad served warm tastes better. The flavors stand out more.