Ingredients
2-1/2 pounds small red potatoes1/2 cup real bacon bits1/4 cup minced chives3/4 cup mayonnaise3/4 teaspoon ground mustard1/2 teaspoon salt1/4 teaspoon pepper
Preparation
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. Cut into wedges; place in a serving bowl. Add bacon and chives.
In a small bowl, combine the mayonnaise, mustard, salt and pepper. Spoon over salad; toss to coat. Refrigerate for at least 1 hour before serving.
