Chunky and Creamy Potato Salad

Place the potatoes in a saucepan of lightly salted water bring to a boil and cook until tender about 20 minutes. Drain the potatoes in a colander 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 minutes. Drain the bacon slices on a paper towel-lined plate. Snip the cooked bacon into pieces with a scissors or chop.

In a large bowl mix the mini potatoes chopped bacon hard-boiled eggs broccoli Cheddar cheese ranch salad dressing dill weed salt and pepper until thoroughly combined and serve.