Summer Fingerling Potato Salad

3 lbs. fingerling potatoes

1/2 small red onion, diced

1/2 cherry tomatoes, quartered

1/4 cup bacon bits

1/4 cup fresh basil, chopped

1/4 cup zesty Italian dressing

1/4 cup mayonnaise

2 tsp. coarse ground grey poupon mustard

 

Boil potatoes in salted water for 15 minutes or until tender. Drain and allow to cool.

In large bowl combine red onion, cherry tomatoes, bacon bits, basil, Italian dressing, mayonnaise, and mustard. Stir until smooth and combined.

Add cooled potatoes and toss to coat.

Refrgerate until ready to serve.