Before you gasp.....There is only 1 Tablespoon of mayo in this! I don't usually make Paula Deen recipes due to the fat content, but this recipe caught my eye, and I had all the ingredients in the pantry for it. It turned out to have wonderful flavor without all the mayo of a normal potato salad. I found this recipe in the most current issue of Food Network Magazine.
- Put potatoes in a large pot; add water to cover and season with 3/4 tsp salt. Bring to a boil over medium high heat and cook until tender, 8 to 10 minutes. Drain and cool slightly.
- Meanwhile cook bacon in a large skillet until crispy. Drain on paper towels, and finely chop.
- In a large bowl, combine the potatoes, chopped bacon, bell pepper, onion, and scallions.
- In a small bowl, whisk the olive oil, vinegar, mustard, mayo, 3/4 tsp salt and 1/4 tsp pepper. Pour over the potato mixture, tossing gently to coat. Cover and refrigerate or serve at room temp.