Bacon & Egg Potato Salad

With 4th of July celebrations just a few days away it is time for picnics, B-B-Q's and parties.


There is nothing quite like a tasty potato salad to go with B-B-Q'd steak, chicken, hotdogs or anything else you like.

This is one of my favorite Potato salad recipes.



5 cups cooked, peeled and cubed potatoes
¼ cup chopped green onions
1/3 cup lemon juice
1/3 cup water
¼ cup vegetable oil
11/2 tsp. Celery salt
1 tsp. Worcestershire sauce
½ tsp. Dry mustard
¼ tsp. Pepper (I like white pepper)
4 slices bacon, cooked and crumbled
3 hard cooked eggs, chopped
¼ cup grated Parmesan cheese
3 tbs. chopped parsley.

In large bowl, combine potatoes and onions.

In 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 to blend flavors.

Remove from refrigerator 30 minutes before serving; stir in bacon, eggs, Parmesan cheese and parsley.

Picture from www.eggs.ab.