SAVORY CHICKEN and BACON PICNIC POTATO SALAD

SAVORY CHICKEN and BACON PICNIC POTATO SALAD


5 lbs. potatoes
4 cooked and seasoned chicken breast
3 large stalks celery, diced small
6 hard boiled eggs
3 cups mayonnaise
½ tsp. celery salt
1 tsp. kosher salt
1 tsp. black pepper
1 tsp. dill weed
1 tsp. parsley for topping
2 tsp. Dijon mustard
½ lb. bacon, cooked crisp and crumbled
1 cup Monterey Jack and Cheddar mix
1 extra large tomato, diced small
½ cup walnuts, chopped
15 seedless grapes, halved


Boil potatoes until tender; let cool about 20 minutes. Skin, peel and dice the potatoes and place in a big bowl. Mix salad while the potatoes are slightly warm so the ingredients will marry well. Dice your cooked chicken and add to the potatoes. Add the diced celery, hard boil eggs, mayonnaise, celery salt, kosher salt, salt, pepper, dill weed, Dijon mustard, bacon, cheese, tomato, walnut, grapes and apple with lemon juice on it so it does not brown and stir very well. Top with fresh parsley and chill at least 4 hours. Over night is better.

Yield: 20 servings.