Lunch Recipe

Bacon Potato Salad with Ranch

An amazing potato salad, very simple to make. Always a hit at BBQs and family gatherings.

INGRIDIENT

6 russet potatoes, peeled and cubed

4 eggs

4 slices bacon, cooked and crumbled

¼ cup finely chopped dill pickles

¼ cup chopped green onion

¼ cup finely shredded Cheddar cheese

2 tablespoons chopped fresh parsley

salt and ground black pepper to taste

⅓ cup fat-free ranch dressing

2 tablespoons light mayonnaise

1 tablespoon prepared mustard

DIRECTION

Step: 1

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Place cubed potatoes into a large bowl.

Step: 2

Place eggs in a saucepan and cover with water. Bring to a boil; simmer for 10 minutes. Cool eggs under cold running water and and peel. Chop eggs into small pieces and add to potato cubes.

Step: 3

Add bacon, pickles, green onion, Cheddar cheese, parsley, salt, and ground black pepper to bowl. Stir to combine.

Step: 4

Whisk together ranch dressing, mayonnaise, and mustard in a bowl. Add to potato mixture and mix well to coat. Refrigerate at least 2 hours before serving.

NUTRITION FACT

Per Serving: 232 calories; protein 9.4g; carbohydrates 32.7g; fat 7.4g; cholesterol 103.9mg; sodium 402.5mg.

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