Bacon Potato Salad

Bacon Potato Salad
Yield: 6 Prep 15 mins Cook 12 mins Total Time 27 mins


  • 2 1/4 pounds small red potatoes, larger ones halved
  • 1 1/2 teaspoons salt
  • 6 slices bacon
  • 2 ribs celery, diced
  • 3 scallions, trimmed and sliced
  • 1/4 cup cup light mayonnaise
  • 1/4 cup cup low-fat buttermilk
  • 2 teaspoons country Dijon mustard
  • 1/2 teaspoon sugar
  • 1/4 teaspoon black pepper

Make It

1. Place potatoes in a large pot. Add enough cold water to cover by an inch. Bring to a boil; add 1 tsp of the salt. Cook 10 to 12 minutes, until just tender. Drain; rinse with cool water. Cut into 1-inch pieces.

2. Meanwhile, cook bacon in a skillet over medium heat until crisp, about 8 minutes, turning. Remove to a paper towel.

3. Transfer potatoes to a serving bowl; add celery and scallions. In a small bowl, whisk together mayonnaise, buttermilk, 2 tbsp water, the mustard, sugar, remaining 1/2 tsp salt and the pepper. Crumble bacon over potatoes; toss with dressing. Refrigerate until serving.

Nutrition Facts

Amount Per Serving: cal. (kcal): 197, Fat, total (g): 6, chol. (mg): 11, sat. fat (g): 1, carb. (g): 30, fiber (g): 3, pro. (g): 6, sodium (mg): 686, Percent Daily Values are based on a 2,000 calorie diet.