Potato Salad

Potato Salad 2 lbs. of red skin potatoes, clean well 6 slices of bacon, cooked to a crisp 6 hard boiled eggs, roughly chopped 1/3 cup finely chopped red onion (optional) 1/2 cup of finely chopped celery 1 cup of ranch dressing 2 tbs. chopped parsley leaves 1 teaspoon salt 1/2 teaspoon pepper Place potatoes in a medium saucepan, add enough water to cover by about 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 halves or quarters, depending on the size of the potatoes. In a large mixing bowl combine cooled potatoes with all of the remaining ingredients and gently toss to combine. Refigerate the salad for several hours before serving for the flavors to blend.