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Bacon, Cheddar, Ranch Potato Salad
Potato salad made with bacon, cheddar, and ranch
Course
Side Dish
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
50
minutes
minutes
Servings
6
servings
Calories
247
kcal
Author
Kate @ I Heart Eating
Ingredients
2 ½
lbs
. russet potatoes
1/2
c
. low-fat buttermilk or fat-free sour milk
1/4
c
. low-fat mayonnaise
1/4
c
. plain
non-fat Greek yogurt
1 ½
T
. dry ranch seasoning mix
1
tsp
. honey mustard
1/2
c
. chopped celery
2-3
strips bacon
cooked and crumbled
1/4
c
. shredded cheddar cheese
Salt and pepper to taste
Instructions
In a large pot, bring potatoes and cold water to a boil.
Continue to boil until potatoes are fork-tender, about 20-25 minutes.
Drain potatoes, and return to warm pot. Let potatoes cool to room temperature in pot.
While the potatoes are cooling, whisk buttermilk, mayonnaise, yogurt, seasoning mix, and honey mustard in a large bowl.
Chop cooled potatoes into 1-inch pieces.
Toss potatoes and celery with ranch dressing.
Sprinkle with bacon and cheese, and season with salt and pepper.
Serve immediately, or refrigerate until ready to serve.
Notes
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
247
kcal
|
Carbohydrates:
39
g
|
Protein:
8
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Cholesterol:
12
mg
|
Sodium:
473
mg
|
Potassium:
866
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
94
IU
|
Vitamin C:
11
mg
|
Calcium:
94
mg
|
Iron:
2
mg