Anna Mae's Smoky Mustard Red Potato Salad
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.