Ingredients

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

Preparation

  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.