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Bacon-Ranch Potato Salad

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Betty Crocker Kitchens
Updated May 21, 2012
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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?

Bacon-Ranch Potato Salad

  • Prep Time 15 min
  • Total 30 min
  • Servings 9
  • Ingredients 7
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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

  • Step 
    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.
  • Step 
    2
    Place potatoes in large bowl. Add tomatoes, celery, chives and bacon.
  • Step 
    3
    Stir 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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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