1 1/2 pounds red potatoes
3 slices Louis Rich Turkey Bacon, or other brand
1/2 c. scallions, chopped (or red onions)
1/4 c. reduced calorie mayo
2 Tbs. red wine vinegar
2 Tbs. fresh parsley, chopped
1/2 tsp. salt
1/4 tsp. pepper
Place potatoes in a large pot and cover with water. Bring to a boil and reduce heat to simmer until potatoes are fork-tender, about 20 minutes. Drain and cool. When potatoes are cool enough to handle, slice each into quarters.
Meanwhile, cook bacon in a hot skillet until crisp. Drain on paper towels. Chop bacon into small pieces.
Transfer potatoes to a large bowl; add bacon and scallions, mayo, vinegar, parsley, salt and pepper. Mix until blended.
Yields 4 servings, 3/4 c. each (4 points per serving)