Low Sodium Picnic Potato Salad - cooking recipe

Ingredients

10 medium red potatoes (4-5 inches in diameter) or 10 medium white potatoes, unpeeled, cooked just until tender and cooled (4-5 inches in diameter)
1/4 cup diced onion
1/2 stalk celery, chopped
1 teaspoon dried dill or 2 -3 teaspoons fresh dill
1/2 cup white wine vinegar or 1/2 cup red wine vinegar
1/4 cup broth (made with 1/4 tsp Low-Sodium Chicken or Vegetable Bouillon powder(I use Herb Ox brand) or 1/4 cup canned low sodium chicken broth
1/2 teaspoon dry mustard
1/3 teaspoon sugar
1/4 teaspoon coriander
1 dash fresh rosemary leaf
1/2 cup olive oil
1/2 teaspoon salt-free lemon & herb seasoning, such as mrs. dash lemon & herb blend
2 teaspoons Bacos bacon bits (optional)

Preparation

Slice cooled potatoes (with skins) into chunks.
Saute the onion through dill together and set aside.
Bring vinegar through sugar to a boil, remove from heat and add coriander through lemon-herb seasoning.
Add broth to onion mixture, pour over potatoes and mix.
Sprinkle Bac*Os over top.
Serve warm or chill and serve cold.