Bacon & Egg Potato Salad

Bacon & Egg Potato Salad
Serves: 8
Source: Simple & Delicious June/July 2011

Ingredients:

6 cups cubed red potatoes (about 2-1/2 pounds)

4 hard-cooked eggs sliced
1 small onion chopped
4 bacon strips cooked and crumbled
1 tablespoon minced fresh parsley
1 cup mayonnaise
2 tablespoons dill pickle relish
3 to 5 teaspoons prepared mustard
1 tablespoon white vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon dill weed
1/2 teaspoon pepper

Instructions:

Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool.

Place potatoes in a large bowl. Add the eggs, onion, bacon and parsley. In a small bowl, combine the mayonnaise, relish, mustard, vinegar, lemon juice and seasonings. Pour over potato mixture and toss gently to coat. Refrigerate until chilled.  

Yield: 8 servings.