2 pounds red potatoes, cooked with the skin on
4 stalks celery, diced
4 strips bacon, cooked crispy and drained
1/4 cup red onion, diced
1 tablespoon dried parsley
1-2 teaspoons ground black pepper
1 teaspoons salt
1/2 cup Dijon-style mustard
3/4 - 1 cup mayonnaise

Boil red potatoes 20-25 minutes, just enough to cook but not enough to cause the skin to slough off.
Drain and cool completely in a large bowl before dicing.
Meanwhile cook the bacon until crispy. Drain and refrigerate.

Once potatoes and bacon are chilled, remove from refrigerator and gather all other ingredients. Dice potatoes.

Clean and slice celery stalks and add to potatoes.

Crumble the bacon and dice the onion add them in. Sprinkle parsley, pepper and salt over the top and stir to combine and distribute the seasoning. Add in the mustard and mayonnaise and stir well.

Add more mayonnaise as needed to get the desired creamy consistency.

Chill at least one hour before serving.

From Ann McCormick's Seasonal Living newsletter.