Ingredients

• 8 La Gabrielle de l’Île d’Orléans potatoes (approx. 1 lb.)
• 2  celery stalks, diced
• 2 slices of bacon, cooked and chopped*
• 2 green onions, chopped
• ¼ cup (60ml) of mayonnaise (or one part natural yogurt)
• 2 tsp (10 ml) of Dijon mustard
• Salt and pepper to taste

Preparation

1. Cut the potatoes in quarters, do not peel. Add potatoes to a large pot with cold salted water, bring to a boil and cook for about 10 minutes or until tender, but still firm. Drain, transfer to a salad bowl and cool.
2. In another bowl, combine all ingredients. Season. Refrigerate before serving, allowing time for the flavours to marry. Add parsley just before serving.