Whether it’s packed for lunch or shared for a picnic, who can resist a heaping helping of this creamy combo?
lb small red potatoes (about 10), quartered
cup grape tomatoes, cut in half
cup chopped celery
cup chopped fresh chives or green onions
cup cooked crumbled bacon or 6 slices packaged precooked bacon (from 2.2-oz package), chopped
cup ranch dressing
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.
Place potatoes in large bowl. Add tomatoes, celery, chives and bacon.
Stir in ranch dressing. Serve warm, or cover and refrigerate until ready to serve.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.