Penny'S Delicious No Pickle Potato Salad - cooking recipe

Ingredients

Salad
8 -10 medium potatoes
4 hard-boiled eggs, chopped
1 cup minced onion
1 1/2 cups mayonnaise or 1 1/2 cups Miracle Whip
1 1/4 cups minced chives
1 garlic clove, minced
2 tablespoons dijon-style mustard
1 tablespoon fresh minced thyme or 1 teaspoon dried thyme
salt and pepper, to taste
Garnish
1 hard-boiled egg, cut into slices
3 slices cooked bacon, crumbled
6 -8 nasturtium blossoms (make sure they have not been sprayed with chemicals)

Preparation

Peel and chop potatoes into bite-sized pieces.
Boil or steam potatoes until just tender (should not immediately fall apart when you stick a fork in).
Rinse in cold water to chill.
Combine mayonnaise, mustard, thyme, salt and pepper, blend well and allow to rest at least 30 minutes (while potatoes are cooking).
In a large bowl, combine all salad ingredients (except garnish), adding more mayonnaise if necessary.
Garnish with egg slices.
Chill salad (tastes best a day after you make it).
Before serving, sprinkle with bacon bits and nasturtium blossoms.