Bacon Potato Salad

I made this potato salad for a Fourth of July BBQ and was amazed at how many compliments it received. I began with a basic potato salad recipe and then adapted it to my liking. I even remembered to photograph it when I was finished putting it together! We'll see how often that happens.

2 pounds of potatoes (I used russet potatoes but next time I think I'll try baby reds)
6 hard-boiled eggs, peeled and chopped
3/4 pound of bacon
2 tablespoons dijon mustard
1 cup mayonnaise (I used low-fat Miracle Whip)
2 tablespoons chopped fresh parsley (I forgot to add this, oops, but I'm sure it would taste amazing in it)
1/2 cup chopped veggies (celery, bell peppers, onion, any combination. I used green pepper and green onion)
salt and pepper

Boil potatoes, either whole or chopped. I chopped mine before I boiled them to reduce cook time. I removed my potatoes when they were still just a little firm since I don't like mushy potato salad. Drain and cool. I leave the skins on but that is just a personal preference.
Mix mayo, mustard, veggies (reserve some for garnishing), salt and pepper in a large bowl. I added a little lemon and garlic seasoning mixture I have. Stir in eggs and bacon crumbles. Reserve some bacon for garnishing.
Stir in potatoes until evenly coated.
Garnish with bacon and veggies. Refrigerate until ready to serve.

**Here's an easy way to cook bacon with very little mess. Line a baking sheet with foil, the baking sheet must have sides. Line up the bacon on the foil and put into a COLD oven set to 400 degrees. Bake for 15 to 20 minutes or until crisp.