Bacon And Egg Potato Salad - cooking recipe

Ingredients

5 c. cooked, peeled and cubed potatoes
1/4 c. chopped green onions
1/3 c. lemon juice
1/3 c. 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 a large bowl, combine potatoes and onions.
In a small saucepan, combine lemon juice, water, oil, celery salt, Worcestershire sauce, mustard and pepper.
Bring to a boil.
Pour over potato mixture; mix well.
Cover; chill overnight.
Remove from refrigerator for 30 minutes before serving.
Stir in bacon, eggs, cheese and parsley.