8 to 10 red potatoes -rinsed and quartered, 1 bunch of chives -rinsed and chopped, 1 pkg bacon – cooked and crumbled, Dijon mustard 1/3 cup, Mayo ( I used smart balance) 1/4 cup, Rice vinegar 1 Tablespoon (NOT rice wine vinegar), Salt, pepper, splenda, olive oil -Toss potatoes with oil, salt, pepper and roast till brown -Mix mayo, dijon, rice vinegar, and a dash of salt, pepper, and Splenda together in a bowl. – once potatoes are done mix with chives, bacon and dijon sauce.
For the Potato Salad
- Put potatoes in a 4-quart pot and cover with cold water. Add salt and bring to a simmer. Cook until potatoes are tender and easily pierced with a knife. Drain and cut into chunks.
- Meanwhile brown the bacon until it is golden and crispy. Drain the bacon fat reserving a few tablespoons for the dressing.
- Place potatoes, bacon, celery and green onions into a large salad bowl. Add the dressing and season with salt and pepper. Toss well.
For the Dressing
- Whisk together the mayonnaise, Dijon, vinegar, bacon fat and relish.