Our Favorite Potato Salad

Kurt

Ingredients

• 3 - 4 lbs unpeeled Russet potatoes (around 6-8 medium size)
• 1 lb your favorite bacon
• 6 boiled eggs diced or cubed

Sauce

• 2½ cups real mayonnaise (Best Foods)
• 1 tbsp dill pickle juice
• 1 tbsp yellow mustard (French's)
• 2 tsp white vinegar
• 1 tsp dried dill weed
• 2 tsp sugar
• 1 tsp salt
• 1 tsp black pepper
• 1 clove garlic
• 1 medium onion quartered

Instructions

1. Scrub and halve potatoes. Fill a large pot with enough water to completely cover the potatoes, boil until they are firm, but fork tender.
2. Start frying bacon so it is very crispy, but not burnt. You will want to crumble it easily.
3. While potatoes are boiling and bacon is frying put all sauce ingredients in a blender and puree. Put sauce in the refrigerator.
4. When potatoes are done and cooled, remove peels then cube.
5. Peel and dice eggs.
6. Chop and crumble bacon on top of potatoes.
7. Add the sauce and stir to coat potatoes. Put it in the fridge. The longer it sits the better the flavor.