Sensational Loaded Ranch Potato Salad Made Skinny (hot or cold)
To die for! This loaded ranch potato salad is one of the best I've ever tasted! Tender potatoes, crispy bacon, cheddar cheese, and scallions are tossed in a delicious skinny ranch dressing. Serve it hot or cold. It's fantastic either way! And the best part? Each ½-cup serving has just 84 calories and 3 grams of fat! Sometimes I even enjoy a full cup as a main course with a side salad. All that loaded potato goodness, Skinnyfied!
Why You'll Love This Loaded Ranch Potato Salad
- Loaded with flavor: Tender potatoes, crispy bacon, cheddar cheese, scallions, and delicious ranch dressing.
- Skinnyfied! Just 84 calories and 3g fat per ½-cup serving.
- Delicious hot or cold: Perfect for barbecues, potlucks, or family dinners.
- Easy to make: Simple ingredients and ready in about 30 minutes.
Helpful Tips About this Recipe
Helpful Tips About This Recipe
Makes 6 cups total (12 servings, ½ cup each). Shopping Tips- I love using Dutch baby gold potatoes from Trader Joe's, but small red potatoes work beautifully, too.
- For bacon, I like Applegate Farms Natural Sunday Bacon or Oscar Mayer Center Cut Bacon.
- Cook the bacon until crispy and blot with paper towels to remove excess grease.
- Always use a rubber spatula to gently toss the potato salad. This keeps the potatoes from breaking apart and becoming mushy.
- Serve chilled or warm it in the microwave. It's delicious either way!
WW Freestyle SmartPoints 3-Blue
WW SmartPoints 3-Green
| SKINNY FACTS: for ½ cup serving 84 calories, 3g fat, 1g sat. fat, 4g protein, 11g carbs, 1g fiber, 220mg sodium, 1g sugar |
Sensational Loaded Ranch Potato Salad Made Skinny (hot or cold)
Ingredients
- 1½ pounds Dutch baby gold potatoes or small red potatoes cut into chunks, see shopping tips
- 6 slices bacon, see shopping tips
- ⅓ cup + 1 tablespoon scallions, chopped (green part only)
- ¾ cup Best Skinny Ranch Dressing or your favorite light ranch dressing
- ½ cup light cheddar cheese, shredded
- Fresh ground black pepper and salt, to taste
Instructions
- Put potatoes in a medium saucepan and cover with cold water. Bring to a boil, reduce heat, cover and cook until soft (10-15 minutes). Do not overcook. Drain and rinse in cold water. Cool before using.
- To cook bacon: Line a plate with several paper towels. Place 6 bacon strips on the paper. Cover with several paper towels. Cook in microwave for 4-5 minutes until well done and crispy. Add cooked strips to clean paper towels and blot. Crumble bacon.
- In a large bowl, add cooled, cooked potatoes and all remaining ingredients. Gently toss, using a rubber spatula so the potatoes stay in tack and don’t get mushy! Season with a little salt and pepper.
- Store in refrigerator until ready to use. Will keep for a few days. When ready to eat, serve cold or heat in microwave until warmed.
Nutrition
Serving: 0.5cupCalories: 84kcalCarbohydrates: 11gProtein: 4gFat: 3gSaturated Fat: 1gSodium: 220mgFiber: 1gSugar: 1gBlue Smart Points: 3Green Smart Points: 3
Tried this recipe?Let me know how it was!
The BEST!!!
I’m so happy to hear how much you loved this. Thanks so much, Jackie!
Have fun this weekend!
My best,
Nancy
This is the best potato salad. I made a small batch using 1 potato 1 slice bacon some onion chopped just to try it.I forgot the cheese!! It was just delicious. I plan to make it for a potluck this weekend
Thanks so much Renee! I’m so glad you enjoyed this potato salad. It’s a favorite in my house!
My very best,
Nancy
This is sooooo good. Another of my favorites.