Tangy Potato Salad - cooking recipe

Ingredients

12 medium red potatoes (about 4 lb.)
1 medium onion, finely chopped
3 hard-cooked eggs, chopped
2 dill pickles, finely chopped
2 Tbsp. snipped fresh parsley
3/4 c. chicken broth
3/4 c. mayonnaise or salad dressing
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
2 tomatoes, cubed
6 bacon strips, cooked and crumbled

Preparation

Cook potatoes in boiling salted water until tender.
Drain; cool slightly.
Peel and slice potatoes; combine with onion, eggs, pickles and parsley in a large salad bowl.
Set aside.
Heat chicken broth until warm; remove from the heat.
Add mayonnaise, salt, pepper and garlic powder; mix until smooth.
Pour over potato mixture and mix lightly.
Cover and chill.
Just before serving, gently stir in tomatoes and bacon.
Yields 10 to 12 servings.