Passport Potato Salad

This potato salad is a cross between German potato salad and traditional, mayonaise based potato salad.

Ingredients:

2 to 2 1/2 lbs of new potatoes (red potatoes), scrubbed, cut into 2 inch by 1 inch pieces, boiled in salted water for about 10 minutes (or until soft and cooked through), and drained

1/2 lb thick cut bacon

3 large eggs, hard-boiled and chopped

4-5 green onions, trimmed and chopped (white & green)

3 tablespoons apple cider vinegar

1/2 cup light miracle whip

4 tablespoons Grey Poupon dijion mustard

1/3 cup olive oil

2-3 tsp dried parsley (fresh works, too, do 1-2 tbs)

Salt and pepper to taste

Cook bacon on a broiler pan in the oven. Start on either 375 or low broil, and increase to high broil at the end if it needs more crisping. Cut in to small pieces.

In a separate bowl, stir together the Miracle Whip, Grey Poupon, apple cider vinegar, and parsley. Then, slowly add the olive oil and stir or whisk vigorously until all combined. Add salt and pepper to taste.

In a large bowl, mix together the potatoes, bacon, eggs, and green onions. Then stir in half of the dressing. Taste...you'll probably want to add in the rest of the dressing, but it's better to have to little and add more, then have too much! You can even make more dressing if you need it. You may want it more mustardy or creamier or more vinegary...it's really up to you and very easy to adjust!