German Potato Salad

• 5 lb. red potatoes
• 1 medium red onion
• 4 stalks celery
• 3 hard boiled eggs
• 1/4 tsp. salt
• 1 tsp. pepper
• 2 tsp. parsley flakes
• 2 tsp. sweet basil
• 6 slices bacon
• 1/4 tsp. dill weed
• 2 beef bouillon cubes
• 2 Tbsp. white vinegar
• 1 large bell pepper
• 3 Tbsp. vegetable oil
• 3 heaping Tbsp. mayonnaise

1. Cook potatoes with skin on in a large pot covered with cold water, do not over cook potatoes. Rinse and drain potatoes, place in refrigerator to cool. Boil eggs. Cool eggs. Cook bacon till crispy. Cook beef bouillon cubes in one cup of water. Cool. Combine in a large bowl the following: Diced celery, bell pepper, red onion, and boiled eggs. Peel red potatoes in cold water, and slice. Hand crumble the crispy bacon. Add the parsley flakes, dill weed salt, pepper, sweet basil, beef bouillon broth, white vinegar, oil and mayonnaise. Gently mix. Serves 8 to 10.

red potatoes, red onion, stalks celery, eggs, salt, pepper, parsley flakes, sweet basil, bacon, dill weed, white vinegar, bell pepper, vegetable oil, mayonnaise

Taken from www.cookbooks.com/Recipe-Details.aspx?id=50391 (may not work)