Bacon And Egg Potato Salad

• 5 c. cooked, peeled and cubed potatoes
• 1/4 c. chopped green onions
• 1/3 c. lemon juice
• 1/3 c. 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 a large bowl, combine potatoes and onions.
2. In a small saucepan, combine lemon juice, water, oil, celery salt, Worcestershire sauce, mustard and pepper.
3. Bring to a boil.
4. Pour over potato mixture; mix well.
5. Cover; chill overnight.
6. Remove from refrigerator for 30 minutes before serving.
7. Stir in bacon, eggs, cheese and parsley.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1083088 (may not work)