Bacon Onion Potato Salad

See this Recipe in a Meal

What a delicious side for the summer. For peak flavor and texture, serve this salad the same day you make it.

Prep Time: 10 minutes Cook Time: 4 minutes Chill Time: 2 hours (optional)

Nutrition Facts

Serving Size: 1/2 cup

  • Calories 110
  • Carbohydrate 16 g
  • Protein 4 g
  • Fat 3.5 g
  • Saturated Fat 0.9 g
  • Sugars 2 g
  • Dietary Fiber 2 g
  • Cholesterol 5 mg
  • Sodium 250 mg
  • Potassium 490 mg

This Recipe Serves 4

Ingredients

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 (not imitation)

Instructions

  1. 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.
  2. 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.
  3. Serve immediately or cover with plastic wrap and refrigerate 2 hours for a more blended flavor. To serve, add salt, if desired and toss.

Cook's Tip: For peak flavor and texture, serve this salad the same day you make it.

Choices/Exchanges: 1 Starch, 1/2 Fat

From The 4-Ingredient Diabetes Cookbook by Nancy Hughes

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