Cut the larger little potatoes in half. In a large pot of salted boiling water add the potatoes and let cook for 15 min. They should be tender but still firm.

Meanwhile cook the bacon until crisp. Remove and set aside. Drain all but 2 Tbsp. of bacon fat from the pan. Cook the onion until translucent. Turn off the heat. Add in the sugar, salt, pepper, celery seed, white vinegar, and mustard. Stir to dissolve the sugar and salt. When the potatoes are done drain and place into the pan with the onions. Turn on the heat to medium and stir to coat the potatoes. Once the mixture has been mostly absorbed into the potatoes add in the bacon and green onions. Toss and heat through and serve.