Kitchen Sink Potato Salad - cooking recipe

Ingredients

2 lbs potatoes, peeled and cut into cubes
2 (14 ounce) cans chicken broth
1/4 cup minced red onion
2 green onions, sliced
2 hard-boiled eggs, chopped
1/4 cup pickle relish
2 slices bacon, cooked and crumbled
Dressing
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons lemon juice
1/4 teaspoon sugar
1/4 cup olive oil
2 tablespoons mayonnaise
1/2 teaspoon mustard powder
1/4 teaspoon whole celery seed
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation

Bring the chicken broth to a boil in a large pot. Add the potatoes and cook until just done, about 10 minutes. Drain and place in a large bowl.
In a separate bowl, whisk together the dressing ingredients.
Add the dressing to the potatoes and gently toss to coat.
Add the remaining ingredients and gently stir to combine.