Ingredients

• 2 lbs small red potatoes
• 1 1/2 c mayonnaise
• 1 Tbsp white wine vinegar
• 3 tsp Coleman's Hot English Mustard
• 1 tsp salt
• 1 1/2 teaspoons ground pepper
• 1 cup chopped celery
• onion flakes to taste
• 1 lb bacon

Directions

1. Wash potatoes and leave skin on.
2. Add potatoes to a pot of water and simmer for 15 minutes or until potatoes are firm but cooked through.
3. Drain off water and 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. Set aside and cut bacon into tiny bits and fry until the bacon is crispy.
8. Scoop bacon bits on a paper towel until drained of excess bacon grease.
9. Add bacon to potato salad and chill for 4 hours, being sure to mix the salad a few times.

Recipe from: Pat Derezinski