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Potato Salad

Potato Salad

25 Min(s)
25 Min(s) Prep
Made with creamy mayo and ranch dressing, this classic Potato Salad is sure to please the crowd. Oh, and did we mention the bits of crumbled bacon?
What You Need
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16 servings
Original recipe yields 16 servings
1/2 cup KRAFT Real Mayo Mayonnaise
1/4 cup KRAFT Classic Ranch Dressing
1/4 tsp. ground red pepper (cayenne)
3 lb. small red potatoes (about 9), cooked, quartered
6 slices OSCAR MAYER Bacon, cooked, crumbled
1 stalk celery, sliced
1 small carrot, shredded
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Let's Make It
1
Mix mayo, dressing and pepper until blended.
2
Combine remaining ingredients in large bowl.
3
Add dressing mixture; mix lightly.
Kitchen Tips
Tip 1
Best Potatoes for Potato Salad
The best types of potatoes for potato salads have a waxy flesh and low starch content, both of which help the potatoes maintain their shape after cooking. Varieties include both red potatoes and white, or all-purpose, potatoes and any variety of new potato. And since new potatoes have thin tender skins, they do not need to be peeled before using which makes them a natural for potato salads.
Nutrition
Calories
150
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 140mg
6%
Total Carbohydrates 17g
6%
Dietary Fibers 2g
7%
Sugars 1g
2%
Protein 3g
6%
Vitamin A
10%
Vitamin C
20%
Calcium
0%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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