Bacon-Ranch Potato Salad

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

Minutes

Total Time

30

Minutes

Makes

9

servings

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.
Makes 9 servings (about 3/4 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Make this a Bacon, Lettuce and Tomato Potato Salad by spooning each serving into Bibb lettuce cups.
Tip
If refrigerating this salad to serve later, save the bacon to stir in just before serving.

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*:
    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.