1 (10 oz) can diced
Mexican style tomatoes
3/4 cup mayonaise
4 T. dijon mustard
3 lbs. red potatoes
1 cup celery, chopped
1/2 cup green onion, sliced
8 slices bacon, cooked
and crumbled

Cut potatoes in 1" cubes and cook until tender. Drain
potatoes. In a large mixing bowl, combine all ingredients
and gently stir in potatoes until well mixed. Cover and
refrigerate at least 1-1/2 hours. (12 servings

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