Loaded Potato Salad
What You'll Need:
- 2 1/2 pounds Red Potatoes
- 1 Packet dry Ranch Dressing Mix
- 2 Cups Nonfat Greek Yogurt
- 8 slices bacon
- 1 cup Shredded Sharp Cheddar Cheese
- 1/4 - 1/2 Cup Diced Green Onions
- 1 -2 cloves Garlic, minced
- Salt and Pepper, to taste
Peel and chop potatoes into bite-sized pieces. Place in a large pot and cover with water. Season with salt, if desired. Bring to boil and cook for 20-25 minutes, or until potatoes are fork tender.
Drain potatoes and spread them out on a cookie sheet. While they're still hot, sprinkle Ranch dressing mix over them and fold with a spatula to evenly coat. Place cookie sheet in the refrigerator to cool, about 30 minutes.
While the potatoes are cooling, cook bacon and crumble.
In a large bowl, combine the yogurt, cheese, green onions, garlic and bacon crumbles.
PS - It's even better the next day. Yum!
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