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Ingredients1 h 50 m servings 189 cals
Original recipe yields 8 servings
- 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.
- 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.
- 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.
- Refrigerate potato mixture until chilled, at least 1 hour.
Per Serving: 189 calories; 11.3 g fat; 14.4 g carbohydrates; 7.5 g protein; 28 mg cholesterol; 462 mg sodium. Full nutrition
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