Red Potato Salad

Instructions

• Place potatoes in large saucepan. Add water to cover. Bring to boil; cook 10 minutes or until potatoes are fork tender. Drain. Cool.

• Toss potatoes, egg, onion and celery in large bowl. Mix mayonnaise, Italian dressing and mustard in small bowl until smooth. Pour over potato mixture; toss gently to coat. Cover.

• Refrigerate at least 2 hours or until ready to serve. Gently stir 2 tablespoons of the Bac'n Pieces into salad. Sprinkle with remaining Bac'n Pieces.