Bacon-Ranch Potato Salad

Ta Dum! You inspired me to actually make something worth posting. This recipe is from one of Pillsbury's little cookbooks you find at the check-out counters at most grocery stores. As usual I made a wee little change....mine would probably be titled "Bacon-Potato Salad". Not a big fan of Ranch dressing so I just used some Hellmans Light Mayo.

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