New Potato-Cabbage Salad

Directions

1. 1
   In a covered large saucepan, cook potato wedges in enough boiling water to cover for 10 to 12 minutes or until tender.
2. 2
   Drain well; set aside to cool.
3. 3
   Meanwhile, in a large bowl, whisk together mayonnaise and mustard. Gradually add vinegar, whisking until smooth.
4. 4
   Add cooled potatoes, cabbage, carrots, celery, and green onions. Toss to coat. Cover and chill in the refrigerator for 2 to 24 hours before serving. Toss before serving.
5. 5
   Sprinkle with bacon.