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, FL
PREP: 15 MIN. • COOK: 25 MIN. + CHILLING • MAKES: 8 SERVINGS
6 cups cubed red potatoes (about 2 1/2 pounds)
4 hard-cooked 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
1. 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.
2. 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.