Bacon And Egg Potato Salad(Makes 10 To 12 Servings) - cooking recipe

Ingredients

2 lb. potatoes, cooked, peeled and cubed (about 5 c.)
1/4 c. chopped green onions
1/3 c. each ReaLemon lemon juice from concentrate and water
1/4 c. vegetable oil
1 1/2 tsp. celery salt
1 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/4 tsp. pepper
4 slices bacon, cooked and crumbled
3 hard-cooked eggs, chopped
1/4 c. grated Parmesan cheese
3 Tbsp. chopped parsley

Preparation

In large bowl, combine potatoes and onions.
In saucepan, combine ReaLemon brand, water, oil and seasonings; bring to a boil.
Pour over potato mixture; mix well.
Cover; refrigerate overnight.
Remove from refrigerator 30 minutes before serving; add remaining ingredients.