Russian Potato Salad

• 12 cup Heinz ketchup
• 12 cup mayonnaise
• 1 dash Worcestershire sauce
• 2 lbs baby new potatoes, boiled, and quartered
• 1 cup cherry tomatoes
• 1 cup pickled beet, drained, cut in wedges
• 13 cup carrot, shredded
• 13 cup red onion, thinly sliced
• 14 cup fresh bacon bits, crumbled
• 14 cup fresh dill, chopped

1. Stir the Heinz Tomato Ketchup with the mayonnaise and worcestershire sauce until combined; reserve.
2. Combine potatoes, tomatoes, beets, carrot, red onion, and dill in a serving bowl.
3. It is best to toss it together at the last minute to prevent the colorful beets from coloring the rest of the ingredients .
4. Drizzle salad with reserved dressing; toss just before serving.
5. Garnish with bacon and additional dill.
6. TWISTS:.
7. TWIST 1: Use light mayonnaise and omit the bacon bit to reduce the total fat content in this tasty salad.
8. TWIST 2: For a leftover use, spread any extra salad dressing over smoked meat sandwiches.
9. TWIST 3: For a fresh presentation, line the serving bowl with lettuce leaves.

ketchup, mayonnaise, worcestershire sauce, baby new potatoes, cherry tomatoes, pickled beet, carrot, red onion, bacon bits, fresh dill

Taken from www.food.com/recipe/russian-potato-salad-346377 (may not work)