BACON & EGG POTATO SALAD

By curly

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

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. Yield: 8 servings.