Tangy Potato Salad

• 12 medium red potatoes (about 4 lb.)
• 1 medium onion, finely chopped
• 3 hard-cooked eggs, chopped
• 2 dill pickles, finely chopped
• 2 Tbsp. snipped fresh parsley
• 3/4 c. chicken broth
• 3/4 c. mayonnaise or salad dressing
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. garlic powder
• 2 tomatoes, cubed
• 6 bacon strips, cooked and crumbled

1. Cook potatoes in boiling salted water until tender.
2. Drain; cool slightly.
3. Peel and slice potatoes; combine with onion, eggs, pickles and parsley in a large salad bowl.
4. Set aside.
5. Heat chicken broth until warm; remove from the heat.
6. Add mayonnaise, salt, pepper and garlic powder; mix until smooth.
7. Pour over potato mixture and mix lightly.
8. Cover and chill.
9. Just before serving, gently stir in tomatoes and bacon.
10. Yields 10 to 12 servings.

red potatoes, onion, eggs, dill pickles, parsley, chicken broth, mayonnaise, salt, pepper, garlic powder, tomatoes, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=915428 (may not work)