Tangy Potato Salad Recipe

• 12 medium Red Potatoes
• 1 medium Onion (finely chopped)
• 3 hard-cooked Eggs (chopped)
• 2 Dill Pickles (finely chopped)
• 2 tbsp fresh Parsley (snipped)
• ¾ cup Chicken Broth
• ¾ cup Mayonnaise/ Salad Dressing
• 1½ tsp Salt
• ½ tsp Pepper
• ¼ tsp Garlic Powder
• 2 Tomatoes (cubed)
• 6 Bacon Strips (cooked and crumbled)

• Boil water in a large pot with salt.
• Add the red potatoes and cook them till they turn tender.
• Drain the potatoes and cool them slightly.
• Peel the potatoes and slice them.
• Mix the potatoes with onion, eggs, dill pickle and parsley in a large salad bowl. Keep aside.
• Warm the chicken broth and remove from heat.
• Add mayonnaise, salt, pepper and garlic powder. Mix till the mixture is smooth.
• Pour the salad dressing over the potatoes. Mix gently.
• Cover the bowl and refrigerate until serving.
• Stir in tomatoes and bacon just before serving.