The Best Old-Fashioned Potato Salad

• 1/2 lb bacon, cut into 1/2 inch pieces
• 3 lbs new potatoes (about 6 medium potatoes)
• 3 teaspoons salt
• 6 hard-boiled eggs, sliced
• 1/2 cup chopped scallion
• 1/2 cup chopped dill pickle
• 1 1/2 teaspoons celery seeds
• 1/4 teaspoon ground pepper
• 1 teaspoon garlic salt
• 1 cup mayonnaise
• 1/4 cup white wine vinegar
• 1/4 cup hot water
• 3 tablespoons sugar
• 2 tablespoons Dijon mustard
• ripe olives (optional)
• parsley (optional)

1. In medium skillet, cook bacon over moderate heat, stirring occasionally, until crisp. Remove to paper towels, reserve 1/2 cup drippings and set aside.
2. Scrub potatoes and place in large saucepan. Cover with water, add 2 teaspoons salt and bring to boil. Lower heat and boil gently until tender when pierced with fork, about 25 minutes, depending on size.
3. Drain, peel and cut into 1/2 inch cubes. Place in large bowl; add eggs, scallions, pickles, celery seed, 1 teaspoon salt, pepper, garlic salt, mayonnaise and bacon. Toss gently until combined. At this point, mixture may be refrigerated, covered, overnight.
4. In small saucepan, heat reserved 1/2 cup bacon drippings, vinegar, hot water, sugar and mustard. Bring to boil, whisking constantly, and boil for 2 minutes. Pour over salad; toss gently. Serve warm or at room temperature.
5. If serving at room temperature, the salad may be refrigerated overnight. Bring to room temperature 1 hour before serving.
6. Garnish with eggs cut in to sliced or wedges, bacon, olives and parsley, if desired.

bacon, potatoes, salt, eggs, scallion, dill pickle, celery seeds, ground pepper, garlic salt, mayonnaise, white wine vinegar, water, sugar, mustard, olives, parsley

Taken from www.food.com/recipe/the-best-old-fashioned-potato-salad-431993 (may not work)