Low Sodium Picnic Potato Salad

• 10 medium red potatoes (4-5 inches in diameter) or 10 medium white potatoes, unpeeled, cooked just until tender and cooled (4-5 inches in diameter)
• 1/4 cup diced onion
• 1/2 stalk celery, chopped
• 1 teaspoon dried dill or 2 -3 teaspoons fresh dill
• 1/2 cup white wine vinegar or 1/2 cup red wine vinegar
• 1/4 cup broth (made with 1/4 tsp Low-Sodium Chicken or Vegetable Bouillon powder(I use Herb Ox brand) or 1/4 cup canned low sodium chicken broth
• 1/2 teaspoon dry mustard
• 1/3 teaspoon sugar
• 1/4 teaspoon coriander
• 1 dash fresh rosemary leaf
• 1/2 cup olive oil
• 1/2 teaspoon salt-free lemon & herb seasoning, such as mrs. dash lemon & herb blend
• 2 teaspoons Bacos bacon bits (optional)

1. Slice cooled potatoes (with skins) into chunks.
2. Saute the onion through dill together and set aside.
3. Bring vinegar through sugar to a boil, remove from heat and add coriander through lemon-herb seasoning.
4. Add broth to onion mixture, pour over potatoes and mix.
5. Sprinkle Bac*Os over top.
6. Serve warm or chill and serve cold.

red potatoes, onion, celery, dill, white wine vinegar, broth, dry mustard, sugar, coriander, rosemary leaf, olive oil, salt, bacon

Taken from www.food.com/recipe/low-sodium-picnic-potato-salad-102434 (may not work)