Bacon Egg Potato Salad

Cut each potato in half. Place in a large pot and cover with 1 inch of cold water. Add 2 teaspoons salt and bring to a simmer. Simmer for 15-20 minutes or until tender but still firm. Drain well and let cool. Peel off the skins and discard. Cube the potatoes into bite-sized pieces and place in a large bowl.

While potatoes cool, mix together in a small bowl, the mayonnaise, mustard, vinegar, sugar, garlic powder, onion powder, celery seeds, salt and pepper. Pour over potatoes and mix well.

Mix in the celery, onion, pickle relish and bacon. Carefully fold in the hardboiled eggs, cover with plastic wrap and chill thoroughly (at least 4 hours). Top with sliced egg, sliced green onion and bacon pieces if desired.