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Recipe

Bacon-Ranch Potato Salad

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Whether it’s packed for lunch or shared for a picnic, who can resist a heaping helping of this creamy combo?

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( 20 Ratings)

20 Ratings

5 Stars 40%

4 Stars 45%

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Member Reviews ( 5 )

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PREP TIME 15 Min
TOTAL TIME 30 Min
SERVINGS 9

1 1/2: lb small red potatoes (about 10), quartered

1/2: teaspoon salt

1: cup grape tomatoes, cut in half

1/2: cup chopped celery

1/4: cup chopped fresh chives or green onions

1/4: cup cooked crumbled bacon or 6 slices packaged precooked bacon (from 2.2-oz package), chopped

1/2: cup ranch dressing

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1 In Dutch oven or 5-quart saucepan, place potatoes and salt. Add water just to cover. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain; rinse with cold water to cool. Drain well. Cool slightly.
2 Place potatoes in large bowl. Add tomatoes, celery, chives and bacon.
3 Stir in ranch dressing. Serve warm, or cover and refrigerate until ready to serve.

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Nutrition Information:

1 Serving (1 Serving)

Calories 140

(Calories from Fat 70),

Total Fat 8g

(Saturated Fat 1 1/2g,
Trans Fat 0g),

Cholesterol 5mg;
Sodium 300mg;
Total Carbohydrate 15g

(Dietary Fiber 2g,
Sugars 2g),

Protein 2g;

Percent Daily Value*:

Vitamin A 6 %;
Vitamin C 20 %;
Calcium 2 %;
Iron 8 %;

Exchanges:

1 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 5 Reviews View All

Posted 11/10/2011 11:54:38 AM REPORT ABUSE meganalissa said:

Rating:

The bacon in this dish makes it (then again when does bacon not work in a recipe)! Having had leftovers that I ate cold, I would say this recipe was better when it was first served hot.

This reply was: Helpful Inspiring