Parmesan bacon ranch potato salad
Try this Parmesan bacon ranch potato salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 10
white meat free
gluten free
red meat free
dairy free
pescatarian
- 1/2 tsp onion powder
- green onion chopped
- 2 tsp dijon mustard
- 3 tbsp parmesan cheese
- 4 medium red potatoes cut into about 1 inch pieces
- 6 slices bacon cooked and crumbled *i used center cu
- 1 cup zero smart point ranch dressing *see link in openi
- 3 tbsp reduced calorie mayonnaise
- Carbohydrate 13.6206438125082 g
- Cholesterol 0.412500000176897 mg
- Fat 0.293509062557512 g
- Fiber 1.48150691514611 g
- Protein 1.83445100007731 g
- Saturated Fat 0.112549868784778 g
- Serving Size 1 1 Serving (87g)
- Sodium 23.6302000030736 mg
- Sugar 12.139136897362 g
- Trans Fat 0.0492617500035399 g
- Calories 62 calories
Wash and cut the potatoes into 1 inch pieces or close to, I did not peel my potatoes.Boil potatoes in water for approximately 15 minutes, you don't want to over boil them, just enough so they are fork tender.While potatoes are boiling you can cook and drain the bacon.Once potatoes are ready drain and then let cool.When the potatoes have cooled down add in the ranch dressing (see opening write up for a link to my zero point ranch dressing) mayonnaise, mustard, parmesan cheese, onion powder, crumbled bacon and green onion, stir slowly but making sure everything mixes up well.You can serve immediately or let chill in the fridge, makes 10- ½ cup servings
