Ingredients
Scale
- 12 ounces unpeeled red potatoes, diced (about 3 cups)
- 3 tablespoons reduced-fat ranch salad dressing
- 1/2 cup finely chopped green onion
- 2 tablespoons real bacon bits
Instructions
- Bring water to boil in a medium saucepan over high heat. Add the potatoes and return to a boil. Reduce the heat, cover tightly, and cook 4 minutes or until just tender when pierced with a fork.
- Drain the potatoes in a colander and run under cold water until cool, about 30 seconds. Drain well and place in a medium bowl with the remaining ingredients. Toss gently to blend well.
- Serve immediately or cover with plastic wrap and refrigerate 2 hours for a more blended flavor. To serve, add salt, if desired and toss.
Notes
- Choices/Exchanges: 1 Starch, 1/2 Fat
Storage & Reheating Suggestions
Storage:
- Store in an airtight container in the refrigerator for up to 3–4 days
- Keep bacon separate (if possible) to maintain crispness
Reheating:
- Warm version: Heat gently in a skillet or microwave until just warmed
- Cold version: Serve straight from the fridge or let sit at room temp for 15–20 minutes
Freezing:
- Not recommended (texture of potatoes and dressing will break down)
Make-Ahead Tip:
- Prepare up to 1 day in advance for best flavor development
- Prep Time: :10
- Cook Time: :20
- Category: Side Dish
- Method: Stovetop