#1,541: Bacon Potato Salad

I’ll admit, I don’t really love potato salad that has a mayo base.  I generally go for more of a vinegar based potato salad, so I was nervous to make this recipe.  I however, absolutely loved it (so did my brother Mike!) and would definitely make this again.  I did not use the full amount of mayo/buttermilk/seasoning though and added just enough for it to be fully coated, but not enough that it was drenched and overpowering.  This was VERY good!!

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

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.

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

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.