ANN COX EASTES / KROGER
ALL AMERICAN POTATO SALAD
3 lbs new or red potatoes, cleaned, cubed and cooked (with peel), about 8-9 cups
1 c shredded sharp cheddar cheese
½ c chopped green onions
1 c reduced fat Ranch dressing
½ c reduced fat mayonnaise
6--8 slices bacon, cooked crisp and crumbled
Let potatoes cool. Combine potatoes, cheese, onions, Ranch dressing and mayonnaise in a large bowl; stir to mix completely. Top with crumbled bacon. Chill and serve. Yield: 8-10 servings.
CHIVE POTATO SALAD
2 lbs new potatoes, cut into pieces with peel, cooked
1 c reduced fat mayonnaise
2-3 T Dijon mustard
1/3 c chopped chives
Salt and pepper to taste
Drain potatoes after cooking and place in a large bowl. In a small bowl combine mayonnaise, mustard and chives; stir to mix. Add dressing to potatoes and toss to mix completely. Serve warm or chilled. Yield: 6-8 servings.