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Ingredients
2 1/2 Pounds small red potatoes
1/2 Cup real bacon bits
1/4 Cup minced chives
3/4 Cup mayonnaise
3/4 Teaspoon ground mustard
1/2 Teaspoon salt
1/4 Teaspoon pepper
Instructions
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.