It's the tangy three mustard vinaigrette and use of bacon that set this red skinned potato salad miles apart from your typical mayonnaise based spud salads.
Slowly boil the potatoes in salted water until fork tender. About 20-30 minutes. Drain and allow to cool and firm.
Prep and cut veg and bacon while potatoes are cooking if not cut already.
Lightly toss all ingredients together being careful to not break up potatoes.
Mix the first nine together in a small to medium bowl. Slowly whisk the oil into the mixed ingredients to form an emulsified vinaigrette.