Ingredients

• 2 pounds small new red potatoes (2 inches in diameter)
• 1 ½ cups mayonnaise
• 1 tablespoon white wine vinegar
• 3 teaspoons Coleman”s English Mustard
• 1 teaspoon salt, or to taste
• 1 ½ teaspoons coarse ground pepper
• 1 cup chopped celery
• ½ cup chopped leaks
• 1 pound bacon

Directions

1. Wash potatoes and leave skin on
2. Simmer 15 minutes, or until potatoes are firm but cooked through
3. Set aside to cool
4. Combine mayonnaise, vinegar, mustard, salt and pepper in large mixing bowl
5. Fold in chopped celery and onions
6. Cut cooled potatoes in half and fold into mayonnaise mixture
7. Chill 4 hours stirring once after 2 hours
8. While potato salad is chilling,
9. Cut bacon into bits
10. Fry bacon bits until crispy
11. Scoop bacon bits on paper towel
12. When potato salad is chilled, fold in bacon bits