SmartPoints® value per serving
This colourful potato salad boasts tangy scallions and smoky turkey bacon. For variety, swap the red potatoeas for Yukon Golds and diced red onion for the scallion.
Uncooked red potato(es)
Uncooked turkey bacon
Red wine vinegar
2 Tbsp, fresh, chopped
¼ tsp, freshly ground
½ cup(s), chopped
- Place potatoes in a large saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil. Reduce heat to medium and simmer until potatoes are fork-tender, about 20 to 30 minutes; drain. When potatoes are cool enough to handle, slice each into eight pieces.
- Meanwhile, cook bacon in a hot skillet or in the microwave until crisp; drain on paper towels. Break bacon into small pieces.
- In a small cup, combine mayonnaise, vinegar, parsley, salt and pepper.
- Tranfer cut potatoes to a large bowl; add bacon and scallions. Toss with dressing until coated. Yields about 3/4 cup per serving.