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. ---------------------------------------------------------------------------
Nutrition
Ingredients
