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Anna Mae's Red Skin Potato Salad


A savory potato salad with fresh celery, red skin potatoes and bacon with a kick from our tangy Anna Mae's Smoky Mustard. 




2 lbs.                   Small Red potatoes
1/2 cup                Bacon, cooked and crumbled
1/2 cup                Celery, diced
1/4 cup                Green onions, thinly sliced
2/3 cup                Robert Rothschild Farm Anna Mae’s Smoky Mustard
2 Tbsp.                Olive oil
                            Salt and pepper to taste



Place potatoes in a large pot and cover with cold water. Bring to a boil, cover and cook until tender, about 20 minutes. Drain and cool. Cut potatoes into quarters and place in a large bowl. Add bacon bits, celery, and green onions. Stir the mustard and olive oil together in a small bowl. Pour over the potatoes and toss until coated. Season with salt and pepper. Serve at room temperature.