Tangy Potato Salad

• 8 cups potatoes, cooked, cubed, and peeled
• 10 slices bacon, cooked and crumbled
• 3 hard-cooked eggs, chopped
• 8 ounces French onion dip
• 12 cup dill pickle relish
• 12 teaspoon salt
• 12 teaspoon pepper
• 1 leaf lettuce (optional)

1. In a large bowl, combine the potatoes, bacon, and eggs.
2. In a small bowl, combine the dip, relish, salt, and pepper.
3. Stir in potato mixture.
4. Cover and refrigerate for at least 2 hours.
5. Serve in a lettuce-lined bowl if desired.

potatoes, bacon, eggs, onion, dill pickle, salt, pepper, leaf lettuce

Taken from www.food.com/recipe/tangy-potato-salad-378173 (may not work)