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?

  • 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
  • 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

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.

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.