Whether it’s packed for lunch or shared for a picnic, who can resist a heaping helping of this creamy combo?
Bacon-Ranch Potato Salad
- Prep Time 15 min
- Total 30 min
- Servings 9
- Ingredients 7
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
Instructions
-
Step1In 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.
-
Step2Place potatoes in large bowl. Add tomatoes, celery, chives and bacon.
-
Step3Stir in ranch dressing. Serve warm, or cover and refrigerate until ready to serve.
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
1Tips from the Betty Crocker Kitchens
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