Cook potatoes in a large pot of boiling water, until fork tender, about 20 minutes. Drain, rinse under cold water, and set aside to cool. Once cooled to room temperature, halve the potatoes and add to a large bowl.
In a smaller bowl, stir together Greek yogurt, Ranch seasoning, lemon juice and black pepper.
Add Greek yogurt mixture to potatoes and toss until combined. Add cheddar, green onions and bacon. Toss until combined. Refrigerate at least 1 hour before serving.
Nutrition Information
Serving Size: ⅔ cup Calories: 170 Fat: 5 g Carbohydrates: 21 g Sodium: 190 mg Fiber: 2 g Protein: 11 g Cholesterol: 10 mg
Recipe by JTA Wellness; San Antonio Dietitians at https://www.jtawellness.com/2023/01/cheddar-ranch-potato-salad/