BACON & EGG POTATO SALAD

Bacon & Egg Potato Salad image

Vinegar and lemon juice add a slightly tangy taste to this creamy potato salad. It's wonderful with baked beans and barbecue. -Melissa Davies, Clermont, Florida

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 14

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Ingredients

6 cups cubed red potatoes (about 2-1/2 pounds)
4 hard-boiled large eggs, sliced
1 small onion, chopped
4 bacon strips, cooked and crumbled
1 tablespoon minced fresh parsley
1 cup mayonnaise
2 tablespoons dill pickle relish
3 to 5 teaspoons prepared mustard
1 tablespoon white vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon dill weed
1/2 teaspoon pepper

Steps:

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.

Nutrition Facts : Calories 348 calories, Fat 26g fat (4g saturated fat), Cholesterol 119mg cholesterol, Sodium 472mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.