Pearl'S Perfect Potato Salad (Party Size)

• 5 lb. red potatoes, chopped and boiled
• 6 to 8 hard-boiled eggs, chopped
• 1 medium size white onion, diced
• 4 oz. jar chopped pimento
• 3 celery stalks, diced
• 1/2 green pepper (optional)
• 2 Tbsp. bacon bits
• 1 c. Kraft lite mayonnaise
• 1 (8 oz.) jar Hidden Valley Ranch dressing with bacon
• 1 (8 oz.) jar sweet pickle relish
• 1 Tbsp. mustard
• dash of garlic salt
• 3 packets Equal or 2 Tbsp. sugar
• salt to taste
• while pepper to taste
• 1 tsp. paprika
• 1 Tbsp. parsley flakes

1. Peel and chop potatoes; rinse.
2. In large pot, cover potatoes with water.
3. Add dash of salt.
4. Boil until tender.
5. Place eggs in pot.
6. Cover with water; add a dash of salt.
7. Boil until hard-boiled.
8. Drain potatoes and eggs when done; refrigerate to cool.

red potatoes, eggs, white onion, pimento, celery stalks, green pepper, bacon bits, kraft lite mayonnaise, bacon, sweet pickle, mustard, garlic, packets equal, salt, while pepper, paprika, parsley flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=505502 (may not work)