BACON RANCH POTATO SALAD

INGREDIENTS:

SALAD:

• 3 pounds small Yukon Gold potatoes
• 12 ounces bacon, uncured/no sugar
• 3/4 cup MNMLST Mayo
• 1 bottle MNMLST Ranch Dressing
• 1/4 cup red onion, diced
• 1/8 cup cilantro, chopped
• 1/8 cup green onions, chopped
• 1/4 cup celery, diced
• 1 teaspoon smoked paprika
• 1/8 teaspoon dried dill
• Salt and pepper, to taste

EGGS:

• 2 to 4 large eggs
• Sea salt
• Freshly ground black pepper

INSTRUCTIONS:

1. Boil 3 pounds small Yukon Gold potatoes until cooked. Do not over cook and undercook. Potatoes should be tender enough to cut easily with a fork, but not mushy.
2. Rinse potatoes in cold water and dry off. Refrigerate potatoes for 30 minutes or more until completely cold.
3. Meanwhile, cook 12 ounces of bacon until crispy. Drain grease from bacon and crumble.
4. Slice cold potatoes.
5. Mix 3/4 cups of MNMLST Mayo, MNMLST Ranch, and all other ingredients in a small mixing bowl.
6. Salt and pepper to taste. You can serve immediately, but it is best to refrigerate to allow the potatoes to soak up the dressing and time for the flavors to build.
7. Make the soft boiled eggs: Fill a medium pot with water and heat to a gentle simmer, just below boiling. Using a slotted spoon, carefully lower the eggs into the water and let simmer for 7 minutes (6 minutes for a runnier egg). Set a bowl of ice water nearby.
8. Remove and chill immediately in the ice water for a minute or two until the eggs are cool enough to handle.
9. Tap the bottom of each egg to crack off a little bit of the shell.
10. Take a small spoon and carefully slide it in and around the egg to loosen and remove it from the shell.
11. Top on center of potato salad.