Bacon Ranch Potato Salad Baked Potato Salad Potato Salad
* Exported from MasterCook *
Bacon Ranch Potato Salad
Recipe By :Jeannie Allen Serving Size : 8 Preparation Time
:0:00 Categories : Salads
Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 3 pounds new
potatoes -- cut in 1/4" slices
1/3 cup cold water
2/2 cup mayonnaise
3/4 cup ranch salad dressing
4/4 teaspoon salt
5/4 teaspoon pepper
6/8 teaspoon garlic powder 6 slices bacon -- cooked
crisp and crumbled
7/2 cup sliced celery
8/2 cup sliced red pepper
9/2 cup sliced green onions
Place potatoes and water in a microwave safe dish and cover.
Microwave on HI for 14-16 minutes or until tender, stirring
after 8 minutes; drain. Mix dressings and seasonings in a
large bowl until well blended. Add potatoes and remaining
ingredients; mix well. Refrigerate at least 30 minutes
before serving.
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Per Serving (excluding unknown items): 305 Calories; 18g Fat
(51.7% calories from fat); 6g Protein; 33g Carbohydrate; 3g
Dietary Fiber; 10mg Cholesterol; 323mg Sodium. Exchanges: 2
Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fat; 0 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4713 0
* Exported from MasterCook *
Baked Potato Salad
Recipe By : Serving Size : 12 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 8 medium
baking potatoes 2 tablespoons white wine vinegar 1
tablespoon Dijon mustard 1 cup sour cream 1 cup shredded
sharp cheddar cheese
3/4 cup cooked bacon -- crumbled
4/2 cup sliced green onions 1 teaspoon salt 1
teaspoon pepper
Bake potatoes with skins on at 425ºF. for approximately 1
hour (or until potatoes can be easily pierced with a fork).
Cool completely. Leaving the skins on, cut potatoes into bite-
size chunks. Set aside.
In a very large mixing bowl, combine all other ingredients
stir until well blended. Add potatoes and toss until all
pieces are well coated (more sour cream may be added to
moisten if necessary). Cover tightly and chill for at least
2 hours in the refrigerator (overnight is even
better).Serve cold.
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Per Serving (excluding unknown items): 264 Calories; 15g Fat
(49.3% calories from fat); 10g Protein; 24g Carbohydrate; 2g
Dietary Fiber; 31mg Cholesterol; 506mg Sodium. Exchanges: 1
1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk;
2 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Potato Salad
Recipe By : Serving Size : 8 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 4 cups small
red potatoes --unpeeled, quartered 1 cup Miracle Whip® 4
bacon slices -- cooked 2 hard-boiled eggs
1/4 cup chopped scallions salt and pepper -- to taste
Heat oven to 425°F. Spray pan with cooking spray and bake
potatoes 30 minutes until golden brown, stirring once. Add
potatoes to all other ingredients; mix well. Chill.
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Per Serving (excluding unknown items): 238 Calories; 17g Fat
(63.5% calories from fat); 4g Protein; 18g Carbohydrate; 1g
Dietary Fiber; 66mg Cholesterol; 261mg Sodium. Exchanges: 1
Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 3 Fat; 1/2 Other
Carbohydrates.
Nutr. Assoc. : 904716 0 0 0 0 0 0 0
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