6 c. quartered, unpeeled sm. red potatoes
3/4 c. mayonnaise
2 tbsp. stone ground mustard
8 slices bacon, crisply cooked, crumbled
1/4 c. chopped chives or sliced green onions

Add potatoes to boiling water; cook 14 minutes or until tender. Drain. (To stop the cooking process so potatoes won't become too soft, place cooked potatoes in pan and place that pan in a pan of ice water.) Mix mayonnaise and mustard in large bowl. Add cooled potatoes, bacon and chives; mix lightly. Refrigerate. Makes 6 servings.