Bacon-Ranch Potato Salad
Ingredients:
1 1/2 - 2 Lbs Small Red Potatoes, Quartered
1/2 Teaspoon Salt
1 Cup Grape Tomatoes, Cut In Half (Used 1 Container)
1/2 Cup Chopped Celery
1/4 Cup Chopped Chives or Green Onions (Used Green Onions)
1/4 Cup Cooked Crumbled Bacon; About 6 Slices (I Used the Center Cut Bacon)
1/2 Cup Ranch Dressing (Used 2+ Tablespoons of Light Mayo)
Directions:
- 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 10-15 minutes or until tender. Drain; rinse with cold water to cool. Drain well. Cool slightly.
- Place potatoes in large bowl. Add tomatoes, celery, chives or onions, and bacon.
- Stir in ranch dressing. Serve warm, or cover and refrigerate until ready to serve.
- Note: Before mixing it all up, I added a little extra salt & pepper, 2 turns of the garlic mill and a palm full of chopped fresh parsley.
Per Serving (3/4 Cup)...Calories: 140; Total Fat: 8g; Sodium: 300 mg; Fiber: 2g
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