Emeril's Favorite Potato Salad

I'm not a huge fan of potato salad, but this was very good. I used regular baking potatoes and chopped them into small chunks instead of ''halves.''
Melissa Chandler

14 small boiling potatoes, such as red bliss, about 2 1/2 pounds, scrubbed well 6 slices crisp cooked bacon, crumbled 6 hard-boiled eggs, roughly chopped 1/3 cup finely chopped red onion 1/3 cup finely chopped celery 1 cup ranch dressing 2 tablespoons chopped parsley leaves 1 teaspoon salt 1/2 teaspoon black pepper Directions: Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15-20 minutes. Drain, cool, then cut the potatoes into halves. In a large mixing bowl combine potatoes with all remaining ingredients and gently toss to combine. Refrigerate the salad several hours before serving to allow flavors to blend.