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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Ingredients:
12 medium red potatoes |
1 medium onion, finely chopped |
3 hard-cooked eggs, chopped |
2 dill pickles, finely chopped |
2 tablespoons fresh parsley, snipped |
3/4 cup chicken broth |
3/4 cup mayonnaise or 3/4 cup salad dressing |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
1/4 teaspoon garlic powder |
2 tomatoes, cubed |
6 bacon, strips cooked and crumbled |
Directions:
1. Cook potatoes in boiling salted water until tender. Drain; cool slightly.
2. Peel and slice potatoes; combine with onion, eggs, pickles and parsley in a large salad bowl. Set aside.
3. Heat chicken broth until warm; remove from the heat.
4. Add mayonnaise, salt, pepper and garlic powder; mix until smooth. Pour over potato mixture and mix lightly. Cover and chill.
5. Just before serving, gently stir in tomatoes and bacon.
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