In a dutch oven, place potatoes. Add water to cover potatoes. Heat
to boiling. Cook potatoes until tender, about 15 minutes. Drain
potatoes
In small bowl, stir together olive oil, mustard, and white wine
vinegar until smooth. Season to taste with salt and pepper. Drizzle
mixture over potatoes. Toss to coat. Top with crumbled bacon and
green onions.
Originally Submitted
7/18/2018
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