Succulent Summer Chicken and Bacon Potato Salad

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. This is one salad that is hearty enough to be used as the main course for brunch or a single serving meal on the go—it is wonderful anytime.