3 lbs. red potatoes, cooked
1 tbsp. Dijon mustard
1 tbsp. red wine vinegar
1 tsp. dill weed
1 c. mayonnaise
2 tbsp. bacon, cooked, crumbled
6 green leaf lettuce leaves

Potatoes should be cooked until just done with skins on in boiling salted water (approximately 20-40 minutes depending on size of potatoes). Slice potatoes after they have cooled and place in mixing bowl.

In a separate bowl mix mustard, vinegar, dill and mayonnaise and pour over potatoes. Mix well. Refrigerate until ready to serve. Serve individually on leaf lettuce and sprinkle each salad with bacon crumbs. Serves: 6. (Prep and Cooking Time: 30 minutes)