Bacon Potato Salad

This is a wonderful, savory and tangy dish.  There are many versions of this salad out in the world, and I have probably tried most of them.  This one is the best and is so easy.  I use dried chives, so you only need about 2 tsp.  Sometimes I do not have celery, that is okay, it just doesn't have the crunch as it would with the celery.  I use my homemade mayo in the dressing, which makes it even more delish!!

Ingredients

• 2 lbs. red bliss potatoes [or new potatoes], cut into 1/2-inch cubes
• 1 cup Mayonnaise
• 1/3 cup diced celery
• 2 Tbsp. crumbled cooked bacon [or bacon bits]
• 2 Tbsp. chopped fresh chives or 2 tsp of dried chives
• 1 tsp. deli mustard or a 1/2 tsp spicy mustard
• 1/2 tsp. apple cider vinegar
• 1/4 tsp. sugar

Directions

1. Cover potatoes with water in 4-quart saucepot. Bring to a boil over high heat. Reduce heat to low and simmer uncovered until potatoes are tender, about 8 minutes; drain and cool slightly.
2. Combine remaining ingredients in large bowl. Add potatoes and toss to coat. Season, if desired, with salt and ground black pepper. Serve chilled or at room temperature.