My Mother'S Potato Salad

• 4 lbs potatoes
• 6 eggs, hard-boiled
• 1 lb bacon
• 1 1/2 cups mayonnaise
• 1/4 cup Dijon mustard
• 1 teaspoon celery salt
• bacon grease reserved from cooked bacon

1. You can use any potato you want, and you can keep the skins or peel them. I usually use red potatoes, leave the skins on and cut into bite sized pieces. Cook until tender, but not enough where they could be mashed potatoes.
2. Cook the bacon. I usually cut this into bite sized pieces, and cook until done. Save the grease! This is very important. I remove the bacon from the grease to stop it from cooking.
3. Cook the eggs so that they are hard-boiled.
4. Let the potatoes and eggs cool. Peel the eggs, and cut them into small pieces.
5. Mix everything together (including the bacon grease!). Celery salt can be potent, so do a little at a time until you like the taste. I used a good amount of mayonnaise and dijon mustard. Again, go with what tastes good.
6. Refrigerate for 1 hour before serving.

potatoes, eggs, bacon, mayonnaise, mustard, celery salt, bacon

Taken from www.food.com/recipe/my-mothers-potato-salad-371381 (may not work)