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
- In large bowl, combine potatoes and onions.
- In saucepan, combine ReaLemon brand, water, oil and seasonings; bring to a boil.
- Pour over potato mixture; mix well.
- Cover; refrigerate overnight.
- 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)