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.

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