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1
Boil potatoes till done.
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2
Let cool. Really. Let them cool. If you cut them when warm, you will end up with mush.
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3
Use kitchen scissors and cut bacon into little pieces about 1/2 inch. Fry them in saucepan.
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4
In the meantime, chop up onion into small pieces, put in a bowl.
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5
And slice up pickles (I usually cut once or twice lengthwise and then chop them into small bits form there). Put in a separate bowl. Keep jar (juice).
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6
When bacon is done, pull out of fat with slotted spoon and put in a third bowl.
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7
Then, get a very large bowl to hold the finished product.
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8
Peel potatoes.
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9
Take two potatoes and slice lengthwise and then in 1/2 inch to 1 inch think chunks. Start layering in big bowl.
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10
Then add a handful of bacon, then onion, then pickles
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11
Then add 2 TBS oil and then 2 TBS vinegar and then 3 TBS pickle juice (avoid the floaty stuff).
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12
Then liberally salt & pepper the layer.
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13
Then start next layer with 2 or so potatoes and repeat the layers of the ingredients.
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14
Keep going until you use all the potatoes.
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15
Gently mix and taste.
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16
Then add more salt, pepper, vinegar, oil and or pickle juice to taste.
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17
Serve at room temp.
