Perfect Potato Salad

• 4 lbs small red potatoes
• 6 hard-boiled eggs, diced
• 23 cup dill pickle, shredded
• 2 cups mayonnaise
• 23 cup mustard
• 1 lb bacon, crumbled
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoons dill

1. Do not peel potatoes, cut into bite size pieces and bake or boil (personally I prefer baked) them until they are tender.
2. Boil eggs while potatoes are cooking.
3. Let them both cool after cooking.
4. Add shredded pickles to eggs and potatoes in a large bowl.
5. Mix mayo, mustard, dill, salt and pepper.
6. Add about 2/3 of dressing to salad.
7. Mix well; if it needs more dressing, add the rest.
8. Sometimes it doesn't need any more.
9. Add crumbled bacon last, mixing most of it into the salad and leaving enough for a layer on top of the salad.

red potatoes, eggs, dill pickle, mayonnaise, mustard, bacon, salt, pepper, dill

Taken from www.food.com/recipe/perfect-potato-salad-383623 (may not work)