- 12 medium red potatoes
- 1 medium onion, finely chopped
- 3 hard-cooked eggs, chopped
- 2 dill pickles, finely chopped
- 2 tablespoons snipped fresh parsley
- 3/4 cup chicken broth
- 3/4 cup mayonnaise or 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
- Cook potatoes in boiling salted water until tender. Drain; cool slightly. Peel and slice potatoes; combine with onion, eggs, pickles and parsley in a large salad bowl. Set aside. Heat chicken broth until warm; remove from the heat. Add mayonnaise, salt, pepper and garlic powder; mix until smooth. Pour over potato mixture and mix lightly. Cover and chill. Just before serving, gently stir in tomatoes and bacon.