Lunch: Bacon-Ranch Potato Salad

Whether it’s packed for lunch or shared for a picnic, who can resist a heaping helping of this creamy combo?

Ingredients

1 1/2 lb small red potatoes (about 10), quartered
1/2 teaspoon salt
1 cup grape tomatoes, cut in half
1/2 cup chopped celery
1/4 cup chopped fresh chives or green onions
1/4 cup cooked crumbled bacon or 6 slices packaged precooked bacon (from 2.2-oz package), chopped
1/2 cup ranch dressing

Instructions

In Dutch oven or 5-quart saucepan, place potatoes and salt. Add water just to cover. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain; rinse with cold water to cool. Drain well. Cool slightly.
Place potatoes in large bowl. Add tomatoes, celery, chives and bacon.
Stir in ranch dressing. Serve warm, or cover and refrigerate until ready to serve.

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