Chunky & Creamy Potato Salad

Perfect side dish for some smoked ham!

Chunky & Creamy Potato Salad
Adapted by: http://bookcooking.net/showthread.php?tid=5291

Ingredients
3 pounds yellow mini potatoes
12 slices center-cut, lean bacon
5 hard-boiled eggs, chopped
1 cup broccoli florets, chopped
1 cup reduced fat cheddar cheese, diced or shredded
1 8oz bottle ranch salad dressing (I use light ranch)
2 1/2 teaspoons dried dill weed
1/2 tsp salt
1/2 tsp black pepper

Directions:
-Place potatoes in a saucepan of lightly salted water, bring to a boil, and cook until tender, or about 15 to 20 minutes. Drain potatoes and let cool.
-Place bacon in a deep skillet and cook until browned and crisp, or about 10 minutes. Drain grease on a paper towel lined plate. Chop up cooked bacon.
-In a large bowl, combine cooled potatoes, bacon, hard boiled eggs, broccoli, cheddar, ranch dressing, dill, salt and pepper until combined and serve.
-Refrigerate leftovers.

Enjoy! :)