Sour Cream Potato Salad

• 10 medium potatoes (about 3 1/2 pounds)
• 9 slices bacon, cooked and crumbled
• 3 hard-cooked eggs, chopped
• 1 medium onion, minced
• 3/4 cup chopped sweet pickle
• 3 tablespoons sweet pickle juice
• 1 1/2 cups commercial sour cream
• 3 tablespoons cider vinegar
• 1 tablespoon prepared mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• Lettuce leaves
• 1 hard-cooked egg, sliced

1. Cook potatoes in boiling salted water 25 minutes or until potatoes are tender. Drain well, and cool slightly. Peel potatoes, and cut in half lengthwise. Cut each half into 1/4-inch-thick slices crosswise.
2. Combine sliced potatoes, bacon, chopped eggs, onion, pickle, pickle juice, sour cream, vinegar, mustard, salt, and pepper in a large bowl; toss gently until well blended. Spoon mixture into a lettuce-lined bowl; garnish with sliced egg. Cover and refrigerate until ready to serve.

potatoes, bacon, eggs, onion, sweet pickle, sweet pickle juice, sour cream, cider vinegar, mustard, salt, pepper, egg

Taken from www.myrecipes.com/recipe/sour-cream-potato-salad (may not work)