Bacon Ranch Potato Salad

The recipe Bacon Ranch Potato Salad can be made in roughly 45 minutes. Watching your figure? This gluten free recipe has 345 calories, 5g of protein, and 19g of fat per serving. For 98 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have bacon, sour cream, salt, and a few other ingredients on hand, you can make it. It works well as a side dish. Plenty of people made this recipe, and 429 would say it hit the spot. The Fourth Of July will be even more special with this recipe. It is brought to you by Southern Bite. Taking all factors into account, this recipe earns a spoonacular score of 57%, which is solid. Bacon Ranch Potato Salad, Bacon Ranch Potato Salad, and Bacon Ranch Potato Salad are very similar to this recipe.

Servings: 6

 

Ingredients:

4 strips bacon, cooked and crumbled (about 1/3 cup crumbled)

4 green onions, sliced thin

½ cup mayo

1 (1-ounce) packet ranch salad dressing mix

3 lbs small red potatoes

salt

½ cup sour cream

Equipment:

pot

baking sheet

knife

bowl

Cooking instruction summary:

Wash and cut potatoes into about 1-inch chunks. Place the potatoes in a large pot with just enough water to cover them. Add enough salt to make the water taste like ocean water. Place over medium high heat. Bring to a boil and reduce the heat to a simmer. Cook about 15 minutes, or until the potatoes are tender when pierced with a knife, but not mushy.Meanwhile, make the dressing by combining the mayo, sour cream, and ranch dressing mix.Once the potatoes are cooked through, drain them well. If you like your potato salad cold, spread the potatoes on a baking sheet and and chill them in the refrigerator. (If you find that you may have cooked them too long, this also helps firm them up so when you toss them with the dressing, they won't all fall apart.)Combine the potatoes, dressing, green onions, and bacon in a large bowl and toss to coat. Serve immediately or refrigerate until served.

 

Step by step:


1. Wash and cut potatoes into about 1-inch chunks.

2. Place the potatoes in a large pot with just enough water to cover them.

3. Add enough salt to make the water taste like ocean water.

4. Place over medium high heat. Bring to a boil and reduce the heat to a simmer. Cook about 15 minutes, or until the potatoes are tender when pierced with a knife, but not mushy.Meanwhile, make the dressing by combining the mayo, sour cream, and ranch dressing mix.Once the potatoes are cooked through, drain them well. If you like your potato salad cold, spread the potatoes on a baking sheet and and chill them in the refrigerator. (If you find that you may have cooked them too long, this also helps firm them up so when you toss them with the dressing, they won't all fall apart.)

5. Combine the potatoes, dressing, green onions, and bacon in a large bowl and toss to coat.

6. Serve immediately or refrigerate until served.


Nutrition Information:

Quickview
367k Calories
7g Protein
20g Total Fat
40g Carbs
7% Health Score
Limit These
Calories
367k
18%

Fat
20g
31%

  Saturated Fat
5g
33%

Carbohydrates
40g
13%

  Sugar
4g
4%

Cholesterol
23mg
8%

Sodium
831mg
36%

Get Enough Of These
Protein
7g
14%

Vitamin K
53µg
51%

Potassium
1116mg
32%

Vitamin C
21mg
26%

Vitamin B6
0.44mg
22%

Phosphorus
190mg
19%

Manganese
0.34mg
17%

Vitamin B3
3mg
17%

Fiber
4g
16%

Copper
0.32mg
16%

Vitamin B1
0.23mg
16%

Magnesium
55mg
14%

Folate
48µg
12%

Iron
1mg
11%

Vitamin B5
0.81mg
8%

Vitamin B2
0.13mg
8%

Selenium
5µg
7%

Zinc
1mg
7%

Vitamin E
0.79mg
5%

Calcium
51mg
5%

Vitamin A
229IU
5%

Vitamin B12
0.15µg
3%

covered percent of daily need
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