Bring a large pot of water to a boil. Cook potatoes until tender, but still firm enough to cut, about 15-20 minutes. Cut into small cubes and chill in refrigerator for 3 hours.
In a small bowl combine mayo, sour cream and ranch mix. Let chill in the refrigerator for at least 2 hours.
When ready to serve, toss together potatoes, ranch, green onions, cheddar cheese and bacon. Serve immediately.
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|Serving Size: 1 Serving (343g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 140 (39%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 27.6mg||8 %|
|Sodium 316.2mg||11 %|
|Potassium 1341.4mg||35 %|
|Total Carbohydrate 48.6g||14 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 43.8g|
|Protein 8.2g||12 %|
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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: 361
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