Bacon Chive Potato Salad

8

2½ lbs small red potatoes ½ cup bacon bits ¼ cup chives, minced ¾ cup mayonnaise ¾ teaspoon ground mustard ½ teaspoon salt ¼ teaspoon pepper

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.