Bacon-Dill Potato Salad
2 lb. white potatoes, scrubbed and cut into 1/4 inch slices
1 medium onion, peeled, and cut in half
1 1/2 cup mayonnaise or salad dressing
2 Tbsp. lemon juice
3/4 cup finely chopped onion
1/4 cup finely chopped scallion or green onion
1-2 Tbsp. milk
4 slices bacon, crisp - cooked and crumbled
1 tbsp. snipped fresh dill
2 tsp. snipped fresh chives
In Large stock pot combine potatoes, onion halves, and water to cover. Bring to a boil; reduce heat and simmer until potatoes are just tender, about 10 minutes. Remove from heat and drain. On a parchment-lined cookie sheet carefully spread potatoes in a single layer to cool. discard onions.
To make dressing, in a large bowl combine mayonnaise, lemon juice, chopped onions and scallions, and enough milk to make desired consistency. Gently stir in cooled potatoes to coat lightly with dressing. Cover and chill for at least 1 hour. Sprinkle with bacon, dill, and chives before serving.
Makes 12 to 16 servings.