Sensational Loaded Ranch Potato Salad Made Skinny (hot or cold)
Ingredients
- 1½ pounds Dutch baby gold potatoes or small red potatoes cut into chunks, see shopping tips
- 6 slices bacon, see shopping tips
- ⅓ cup + 1 tablespoon scallions, chopped (green part only)
- ¾ cup Best Skinny Ranch Dressing or your favorite light ranch dressing
- ½ cup light cheddar cheese, shredded
- Fresh ground black pepper and salt, to taste
Instructions
- Put potatoes in a medium saucepan and cover with cold water. Bring to a boil, reduce heat, cover and cook until soft (10-15 minutes). Do not overcook. Drain and rinse in cold water. Cool before using.
- To cook bacon: Line a plate with several paper towels. Place 6 bacon strips on the paper. Cover with several paper towels. Cook in microwave for 4-5 minutes until well done and crispy. Add cooked strips to clean paper towels and blot. Crumble bacon.
- In a large bowl, add cooled, cooked potatoes and all remaining ingredients. Gently toss, using a rubber spatula so the potatoes stay in tack and don’t get mushy! Season with a little salt and pepper.
- Store in refrigerator until ready to use. Will keep for a few days. When ready to eat, serve cold or heat in microwave until warmed.
Nutrition
Serving: 0.5cupCalories: 84kcalCarbohydrates: 11gProtein: 4gFat: 3gSaturated Fat: 1gSodium: 220mgFiber: 1gSugar: 1gBlue Smart Points: 3Green Smart Points: 3Plus Points: 2