Mom's Kitchen Sink Potato Salad

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Penzeys

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Ingredients

4 lbs. potatoes, peeled and cut into cubes

5 Cups chicken broth (or 1 TB. CHICKEN SOUP BASE in 5 Cups water)

1 TB. minced dill pickle

1/2 Cup minced red onion

4 green onions, sliced

3/4 Cup chopped celery

1 Cup chopped bell pepper (red, green or both)

2 hard-boiled eggs, chopped

1/3 Cup chopped pimento-stuffed green olives

1/3 Cup chopped black olives

1/2 Cup pickle relish

4 slices bacon, cooked and crumbled

3 TB. Dijon-style mustard

1 TB. lemon juice

1/2 tsp. sugar

1/2 Cup olive oil

1/4 Cup mayonnaise

1 tsp. MUSTARD POWDER

1/2 tsp. WHOLE CELERY SEED

1-2 tsp. salt (to taste)

1/2-1 tsp. PENZEYS FRESHLY GROUND PEPPER

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