hardcase

Potato Salad

6 cups potatoes, cubed and cooked (about 5 medium Russets)
5 hard-boiled eggs
1 cup mayonnaise (not Miracle Whip)
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon pepper
1 teaspoon pickle juice
1 tablespoon pickle relish
bacon crumbs to taste
2 green onions, diced

Boil eggs, about 15 minutes.
Meanwhile, boil potatoes just until the crunch is gone and they are barely soft.
While potatoes and eggs are cooking combine remaining ingredients in a large bowl and mix together.
Drain potatoes when done and after they have stopped steaming but still warm put into a large bowl with whisked ingredients. Fold together gently trying not to break up the potatoes. Since the potatoes are warm your sauce may appear to be a litttle runny(will stiffen up when cooled). But pouring the mixture over WARM potatoes allows the sauce to be absorbed by the potatoes resulting in a much better flavor that usually only occurs the second day. And we all know that potato salad is better the second day.
At this point- coursely chop the egg into the bowl. sprinkle bacon crumbs to taste
Gently fold the eggs and bacon crumbs(or sprinkle crumbs on top) in the salad
Refrigerate until chilled- the longer the better.