Bacon Cheddar Ranch Potato Salad
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Bacon, Cheddar, Ranch Potato Salad

Author 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.