lb PEI russet potatoes, peeled and cut into 1-inch pieces
Spanish onion, finely diced
bunch dill, finely chopped
bunch parsley, finely chopped
bunch green onions, finely chopped
stalks celery, small dice
lb double smoked bacon, cooked and roughly chopped (optional)
freshly ground black pepper
Add potatoes to a large pot, cover with at least 1-inch of cold water, season with salt. Bring to a boil over high heat and then reduce heat to medium to simmer. Cook the potatoes until tender, 12 – 15 minutes. Drain potatoes and transfer to a large bowl, let cool until room temperature. Once potatoes are cool, add remaining ingredients to the bowl. Season with salt and pepper.
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