Bacon Potato Salad with Ranch

6 russet potatoes, peeled and cubed

4 eggs

4 slices bacon, cooked and crumbled

¼ cup finely chopped dill pickles

¼ cup chopped green onion

¼ cup finely shredded Cheddar cheese

2 tablespoons chopped fresh parsley

salt and ground black pepper to taste

⅓ cup fat-free ranch dressing

2 tablespoons light mayonnaise

1 tablespoon prepared mustard

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Place cubed potatoes into a large bowl.

Place eggs in a saucepan and cover with water. Bring to a boil; simmer for 10 minutes. Cool eggs under cold running water and and peel. Chop eggs into small pieces and add to potato cubes.

Add bacon, pickles, green onion, Cheddar cheese, parsley, salt, and ground black pepper to bowl. Stir to combine.

Whisk together ranch dressing, mayonnaise, and mustard in a bowl. Add to potato mixture and mix well to coat. Refrigerate at least 2 hours before serving.