1
Boil whole potates in lighly salted water until easily penetrated with skewer or knife. Do not peel. Cube potatoes into bite-sized pieces and place in LARGE mixing bowl.
2
Add diced onions, chopped celery, dill relish and bacon bits to the potatoes, but do not stir yet.
3
In a separate medium bowl, mix mayonaise, mustard, vinegar and spices. Mix thoroughly until "dressing" is smooth and consistent.
4
Begin adding to potato mixture, lightly tossing until well coated and all ingredients are evenly distributed.
5
Peel and coursely dice hard boiled eggs, add to potatoe salad and toss to incorporate fully.
6
Can garnish with whole black olives and parsley sprigs if desired.
7
Can be served warm or cold.

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Nutrition Facts
Serving Size 1 (322g) Recipe makes 8 servings The following items or measurements are not included below: 1 cup bacon bits 2 tablespoons celery seeds 2 tablespoons prepared yellow mustard
Calories 433
Calories from Fat 187		(43%)
Amount Per Serving		%DV
	Total Fat 20.9g	32%
	Saturated Fat 3.9g	19%
	Monounsaturated Fat 6.4g
	Polyunsaturated Fat 8.8g
	Trans Fat 0.0g
Cholesterol 223mg		74%
Sodium 1131mg		47%
Potassium 888mg		25%
Total Carbohydrate 53.1g		17%
	Dietary Fiber 5.2g	20%
	Sugars 7.3g
Protein 10.9g		21%
Vitamin A 528mcg		10%
Vitamin B6 0.6mg		31%
Vitamin B12 0.6mcg		10%
Vitamin C 35mg		59%
Vitamin E 2mcg		8%
Calcium 93mg		9%
Iron 3mg		17%
detailed view... how is this calculated?

Empty Bowl Potato Salad