Loaded Baked Red Potato Salad

This is a new twist on ho-hum potato salad! I like to use red potatoes because there is no peeling necessary and it looks pretty!



Step: 1

Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and cool until easily handled, about 10 minutes. Cut into cubes and place in a large bowl.

Step: 2

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.

Step: 3

Mix bacon, sour cream, yogurt, Cheddar cheese, chives, ranch dressing mix, salt, and black pepper together in a bowl. Pour over potatoes and toss gently to coat.

Step: 4

Refrigerate potato mixture until chilled, at least 1 hour.


Per Serving: 189 calories; protein 7.5g; carbohydrates 14.4g; fat 11.3g; cholesterol 28.5mg; sodium 462mg.

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