Bacon & Egg Potato Salad

By á-24734

Ingredients

• 6 Cups Red Potatoes, cubed (about 2 1/2 lbs.)
• 4 Hard-Cooked Eggs
• 1 Small Onion, chopped
• 4 Bacon Strips, cook and crumbled
• 1 Tbs. Minced Fresh Parsley
• 1 Cup Mayonnaise
• 2 Tbs. Dill Pickle Relish
• 3-5 tsp. Prepared Mustard
• 1 Tbs. White Vinegar
• 1 Tbs. Lemon Juice
• 1/2 tsp. Salt
• 1/2 tsp. Celery Seed
• 1/2 tsp. Dill Weed
• 1/2 tsp. Pepper

Preparation

Step 1

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.