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Bacon-Ranch Potato Salad

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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 (28) 8 Reviews
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  • Prep Time 15 min
  • Total Time 30 min
  • Servings 9

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

Make this a Bacon, Lettuce and Tomato Potato Salad by spooning each serving into Bibb lettuce cups.

If refrigerating this salad to serve later, save the bacon to stir in just before serving.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
300mg
300%;
Total Carbohydrate
15g
15%
(Dietary Fiber
2g
2%
  Sugars
2g
2%
),
Protein
2g
2%
;
% 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:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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