Loaded Baked Red Potato Salad

This is a new twist on ho-hum potato salad! I like to use red potatoes because there is no peeling necessary and it looks pretty!

Step: 1

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.

Step: 2

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.

Step: 3

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.

Step: 4

Refrigerate potato mixture until chilled, at least 1 hour.

Per Serving: 189 calories; protein 7.5g; carbohydrates 14.4g; fat 11.3g; cholesterol 28.5mg; sodium 462mg.

Fruit salad is one of the easiest salads to produce . It is more in fibre and water produce . As fruits contain natural sugar , you can have them for breakfast . The sugar in it will give you more energy for the 24 hours and deal with your sweet cravings too.

Salads often get a bad rap for being unpleasant (if they’re lean and mean) or unhealthy (if they’re not lean and mean). The core of middle ground is not being talked about , but it’s precisely where you’ll found the good vegetable fruit that may get weight loss.