Ingredients
6 cups cubed red potatoes (about 2-1/2 pounds)4 hard-boiled large eggs, sliced1 small onion, chopped4 bacon strips, cooked and crumbled1 tablespoon minced fresh parsley1 cup mayonnaise2 tablespoons dill pickle relish3 to 5 teaspoons prepared mustard1 tablespoon white vinegar1 tablespoon lemon juice1/2 teaspoon salt1/2 teaspoon celery seed1/2 teaspoon dill weed1/2 teaspoon pepper
Preparation
Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool.
Place potatoes in a large bowl. Add the eggs, onion, bacon and parsley. In a small bowl, combine the mayonnaise, relish, mustard, vinegar, lemon juice and seasonings. Pour over potato mixture and toss gently to coat. Refrigerate until chilled.
