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Bacon-Ranch Potato Salad

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Bacon-Ranch Potato Salad
  • Prep 15 min
  • Total 30 min
  • Servings 9
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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?
Updated May 21, 2012

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make this a Bacon, Lettuce and Tomato Potato Salad by spooning each serving into Bibb lettuce cups.
  • tip 2
    If refrigerating this salad to serve later, save the bacon to stir in just before serving.

Nutrition

140 Calories, 8g Total Fat, 2g Protein, 15g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
300mg
12%
Potassium
510mg
15%
Total Carbohydrate
15g
5%
Dietary Fiber
2g
9%
Sugars
2g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
20%
20%
Calcium
2%
2%
Iron
8%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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