Ingredients:
4½ lbs. potatoes (new red)
3 cooked and seasoned chicken breasts or any leftover chicken, diced
2 large stalks of celery, diced small
6 hard boiled eggs , diced
2½ c. mayo , more if needed
½ tsp. celery salt
1 tsp. kosher salt
1 tsp. black pepper
1 tsp. dill weed
1 tsp. parsley for topping
2 tsp. (heaping) Grey Poupon Mustard (Harvest Coarse Ground)
½ lb. bacon, cooked crisp and crumbled
1 c. shredded Monterey Jack and cheddar mix
1 large tomato, diced small
½ c. cashews, toasted and chopped
½ c. diced seedless grapes
Directions:
Boil potatoes until tender. Let cool about 20 minutes. Dice the potatoes and place in a big bowl.
Cook’s Note: Mix salad while the potatoes are slightly warm so the ingredients will marry well. Add to the potatoes chicken, celery, eggs, mayo, celery salt, kosher salt, pepper, dill weed, Grey Poupon, mustard, bacon, cheese, tomato, walnuts, and grapes. Mix well. Top with fresh parsley and chill at least 4 to 6 hours; overnight is so much better.
