Perfect Potato Salad

1. 1

   Do not peel potatoes, cut into bite size pieces and bake or boil (personally I prefer baked) them until they are tender.

2. 2

   Boil eggs while potatoes are cooking.

3. 3

   Let them both cool after cooking.

4. 4

   Add shredded pickles to eggs and potatoes in a large bowl.

5. 5

   Mix mayo, mustard, dill, salt and pepper.

6. 6

   Add about 2/3 of dressing to salad.

7. 7

   Mix well; if it needs more dressing, add the rest.

8. 8

   Sometimes it doesn't need any more.

9. 9

   Add crumbled bacon last, mixing most of it into the salad and leaving enough for a layer on top of the salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.