Apple Bacon Potato Salad


•   5 lbs. red skin potatoes
•   1/2 lbs. thick cut applewood smoked bacon, cooked
•   1 garlic clove, minced
•   1/2 red onion, diced
•   1/2 green apple, diced
•   1/4 bunch parsley, minced
•   1/4 bunch dill, minced
•   1/2 red bell pepper, diced
•   1/2 yellow pepper, diced
•   1/4 cup Parmesan cheese, finely grated
•   1 tsp. lemon juice
•   1 tsp. dijon mustard
•   1 cup mayonnaise/Mircle Whip
•   1 tsp. sweet relish

Directions (serves 12)

Dice pre-washed potatoes but do not peel. Boil in salted water for 20-25 minutes on medium heat or until fork tender. Toss the peppers, onions, and green apple with the lemon juice. Add parsley, dill, and garlic. Add pre-cooked bacon and set bowl aside. Drain potatoes will and let cool for at least 5 minutes. Season with salt and pepper, Parmesan cheese and set into bowl with vegetable mixture. Add the mayonnaise/Miracle Whip, Dijon mustard, and sweet relish mixing well. Serve garnished with Parsley and bacon, warm or after cooling for six hours.
Recipe provided by Liada Swad, Liada's Place and was a winner of the 2014 Great Michigan Potato Recipe Contest, A partnership between the Michigan Potato Industry Commission and the Michigan Restaurant Association.