Bacon Egg Potato Salad

2 lb potatoes, cooked, peeled and cubed
1/4 cup chopped green onions
1/3 cup lemon juice
1/3 cup water
1/4 cup olive oil
1½ tsp. celery salt
1/2 tsp. dry mustard
1/4 tsp. white pepper
4 slices Oscar Mayer® Bacon, cooked and crumbled
3 hard cooked eggs, chopped
1/4 cup Kraft® 100% Grated Parmesan Cheese
3 tbsp chopped fresh parsley

In large bowl, combine potatoes and onions. In small saucepan, combine lemon juice, water, oil, celery salt, mustard and pepper. Bring to boiling.
Remove from heat. Pour hot dressing into potato mixture; mixing well.
Cover and chill overnight to blend flavors.

Remove from refrigerate 30 minutes before serving Stir in bacon, eggs,
parmesan; and parsley. Refrigerate leftovers.

10 to 12 servings Recipe can be halved