My first Mother-in-law, was a terrific cook, and always made this potato salad for family gatherings, bar-b-ques etc. I have added a few touches of my own, and have received many compliments over the years! *Note: This is NOT lo-fat, lo-cal, but it sure is tasty!
1The potatoes need to be boiled, and cooled, and if they are russets, peeled. Chop them up in little chunks, toss them into a BIG bowl, with the bacon, eggs(Chopped) onion and pickles(Chopped). Then mix in a separate container- the mayo, pickle juice, mustard, and about 1/4 cup of the bacon grease, and salt and pepper to taste. mix well then pour the mixture over the potatoes, and roll up your sleeves, wash your hands and dig in, mixing it all up till every little piece has the dressing on it! It tastes better after it sits in the fridge for an hour, if you can stay out of it till then!