2 lbs. small Red potatoes
1/2 cup Bacon, cooked and crumbled
1/2 cup Celery, diced
1/4 cup Green onions, thinly sliced
2/3 cup Robert Rothschild Farm Anna Mae’s Smoky Mustard
2 Tbsp. Olive oil
Salt and pepper to taste
Place potatoes in a large pot and cover with cold water. Bring to a boil, cover and cook until tender, about 20 minutes. Drain and cool. Cut potatoes into quarters and place in a large bowl. Add bacon bits, celery, and green onions. Stir the mustard and olive oil together in a small bowl. Pour over the potatoes and toss until coated. Season with salt and pepper. Serve at room temperature.