4 c. cubed, cooked potatoes
6 slices bacon, crisply cooked, crumbled
1/4 c. chopped fresh parsley or 1 1/2 tsp. parsley flakes
2 tbsp. chopped green onion - tops
2 eggs, hard-boiled, cut into wedges

DRESSING:

1/4 c. oil
2 tbsp. Parmesan cheese
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
1/8 tsp. salt
1/8 tsp. pepper

In small jar with tight lid, combine all dressing ingredients and shake well. In large bowl, combine all salad ingredients except eggs. Pour dressing over potato mixture. Toss lightly. Refrigerate to blend flavors. Garnish with egg wedges. 8 (1/2 cup) servings. Calories: 190 per serving.