Bacon Potato Salad

• 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

1. 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. 2. Meanwhile, cook bacon in a skillet over medium heat until crisp, about 8 minutes, turning. Remove to a paper towel.
3. 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.

red potatoes, salt, bacon, celery, scallions, light mayonnaise, lowfat buttermilk, country, sugar, black pepper

Taken from www.epicurious.com/recipes/member/views/bacon-potato-salad-52899861 (may not work)