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Adapted from


2 pounds small potatoes (preferably reds)
2 tablespoons Dijon mustard
1 cup Baconnaise™
3 stalks finely minced celery
2 tablespoons chopped parsley
Salt and pepper to taste


Cut the potatoes into half-inch pieces, keeping the skin on. Place potatoes in a pot of boiling, salted water and cook for approximately 15 minutes until they are tender, but still a little firm.

Drain and place in cold water immediately.

Pre-mix the Baconnaise and Dijon mustard, then add to potatoes along with minced celery, Dijon mustard and parsley until evenly coated. Add salt and pepper if necessary to taste. Sprinkle more parsley on the top for garnish.

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