Bacon And Egg Potato Salad(Makes 10 To 12 Servings)

• 2 lb. potatoes, cooked, peeled and cubed (about 5 c.)
• 1/4 c. chopped green onions
• 1/3 c. each ReaLemon lemon juice from concentrate and water
• 1/4 c. vegetable oil
• 1 1/2 tsp. celery salt
• 1 tsp. Worcestershire sauce
• 1/2 tsp. dry mustard
• 1/4 tsp. pepper
• 4 slices bacon, cooked and crumbled
• 3 hard-cooked eggs, chopped
• 1/4 c. grated Parmesan cheese
• 3 Tbsp. chopped parsley

1. In large bowl, combine potatoes and onions.
2. In saucepan, combine ReaLemon brand, water, oil and seasonings; bring to a boil.
3. Pour over potato mixture; mix well.
4. Cover; refrigerate overnight.
5. Remove from refrigerator 30 minutes before serving; add remaining ingredients.

potatoes, green onions, lemon juice from, vegetable oil, celery salt, worcestershire sauce, dry mustard, pepper, bacon, eggs, parmesan cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=373810 (may not work)