Bacon & Egg Potato Salad

• 6 cups cubed red potatoes (about 2-1/2 pounds)
• 4 hard-boiled large eggs, sliced
• 1 small onion, chopped
• 4 bacon strips, cooked and crumbled
• 1 tablespoon minced fresh parsley
• 1 cup mayonnaise
• 2 tablespoons dill pickle relish
• 3 to 5 teaspoons prepared mustard
• 1 tablespoon white vinegar
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon celery seed
• 1/2 teaspoon dill weed
• 1/2 teaspoon pepper

1. Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool.
2. Place potatoes in a large bowl. Add the eggs, onion, bacon and parsley. In a small bowl, combine the mayonnaise, relish, mustard, vinegar, lemon juice and seasonings. Pour over potato mixture and toss gently to coat. Refrigerate until chilled.

cubed red potatoes, eggs, onion, bacon, parsley, mayonnaise, dill pickle, mustard, white vinegar, lemon juice, salt, celery, dill weed, pepper

Taken from www.tasteofhome.com/recipes/bacon-egg-potato-salad/ (may not work)