Moe'S Red Potato Salad

• 3 lbs small red potatoes
• 2 large celery ribs, thinly sliced or 2 large celery salt
• 1 cup mayonnaise (to taste)
• 1 -2 tablespoon mustard (to taste)
• 2 tablespoons pickle juice
• 2 tablespoons onions, chopped
• 2 teaspoons salt
• 1/4 teaspoon fresh coarse ground black pepper
• 8 -10 pieces bacon, cooked & crumbled
• 1 cup pickle, diced

1. Place whole unpeeled potatoes in a large saucepan. Cover with water. Cover pan and bring to a boil. Simmer for 25 to 30 minutes, or until potatoes can be pierced easily with a fork. Drain and let cool until easy to handle.
2. Cut unpeeled potatoes into halves or quarters, depending on size of potatoes. Chunks should be no larger than 1 inch.
3. In a small bowl combine mayo, mustard, pickle juice & celery salt or other seasonings you like I add salt & pepper.
4. In a large bowl, combine potatoes, pickles, bacon & sauce mix. stir to blend. Cover and refrigerate until serving time.
5. Serves 10 to 12.

red potatoes, celery, mayonnaise, mustard, pickle juice, onions, salt, fresh coarse ground black pepper, bacon, pickle

Taken from www.food.com/recipe/moes-red-potato-salad-208972 (may not work)