Ingredients

2 1/2 lbs small red potatoes
1/2 cup bacon bits
1/4 cup chives, minced
3/4 cup mayonnaise
3/4 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Place potatoes in a large saucepan and cover with water.

Bring to a boil.

Reduce heat; cover and cook for 15-20 minutes, or until tender.

Drain and cool.

Cut into wedges; place in a serving bowl.

Add bacon and chives.

In a small bowl, combine the mayonnaise, mustard, salt and pepper.

Spoon over salad; toss to coat.

Refrigerate for at least 1 hour before serving.

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