Bacon, Cheddar, Ranch Potato Salad
Potato salad made with bacon, cheddar, and ranch
Servings 6 servings
Calories 247kcal
Ingredients
- 2 ½ lbs . russet potatoes
- ½ c . low-fat buttermilk or fat-free sour milk
- ¼ c . low-fat mayonnaise
- ¼ c . plain non-fat Greek yogurt
- 1 ½ T . dry ranch seasoning mix
- 1 tsp . honey mustard
- ½ c . chopped celery
- 2-3 strips bacon cooked and crumbled
- ¼ c . shredded cheddar cheese
- Salt and pepper to taste
Instructions
- In a large pot, bring potatoes and cold water to a boil.2 ½ lbs . russet potatoes
- 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.½ c . low-fat buttermilk or fat-free sour milk, ¼ c . low-fat mayonnaise, ¼ c . plain, 1 ½ T . dry ranch seasoning mix, 1 tsp . honey mustard
- Chop cooled potatoes into 1-inch pieces.
- Toss potatoes and celery with ranch dressing.½ c . chopped celery
- Sprinkle with bacon and cheese, and season with salt and pepper.2-3 strips bacon, ¼ c . shredded cheddar cheese, Salt and pepper to taste
- Serve immediately, or refrigerate until ready to serve.
Notes
Nutrition values are estimates.
Nutrition
Serving: 1serving | Calories: 247kcal | Carbohydrates: 39g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 473mg | Potassium: 866mg | Fiber: 3g | Sugar: 3g | Vitamin A: 94IU | Vitamin C: 11mg | Calcium: 94mg | Iron: 2mg