Try this Bacon and Ranch Potato Salad recipe, or contribute your own.
Suggest a better description1. Place potatoes and salt in large pot of water and bring to a boil.
2. Let cook until potatoes can be pierced with a fork easily (don't overcook or you will have a mushy potato salad).
3. Drain potatoes and set aside to cool.
4. Meanwhile, in a medium bowl add sour cream and dry ranch dressing mix. Mix well.
5. Cut potatoes into bite size pieces.
6. Add potatoes and eggs to the sour cream mixture.
7. Add Hickory Bacon and Onion dressing (or regular ranch) and seasoning salt, if needed add more dressing until salad is moistened to your liking.
8. Toss well, cover, and refrigerate for at least 2 hours to let the flavors blend together.
9. Right before serving add the cooked and crumbled bacon, mixing well.
10. Serve cold or at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 40 | ||
Calories from Fat: 23 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 7.9mg | 2 % | |
Sodium 661.7mg | 23 % | |
Potassium 82.4mg | 2 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.6g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 40
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