Ingredients

The following ingredients have 6 Servings
  • 2 lbs. potatoes ((approx. 6 medium Idaho potatoes))
  • 3 large eggs ((boiled))
  • 6 strips bacon
  • 1/3 cup fresh dill
  • 1/3 cup onion ((purple, green, or mix of both))
  • 2 stalks celery ribs ((diced))
  • 1/2 cup mayonnaise
  • 1 tsp. mustard
  • 2 T. bacon grease
  • 2 T. red wine vinegar
  • 1 tsp. salt ((or 1/2 tsp. salt & 1/2 tsp. lava salt))
  • 1/2 tsp. black pepper

Instruction

  • Boil potatoes for 25 to 30 minutes. Or until potatoes can be pricked with a fork with very little resistance.
  • Hard boil 3 eggs.
  • While the potatoes and eggs are boiling, fry six strips of bacon until crispy. Reserve two tablespoon of the bacon grease.
  • Chop the dill, onions, and celery, if using. I used a combination of red onion and green onion, but you can use either.
  • Next, crumble the bacon, and peel and chop the boiled eggs.
  • Peel the boiled potatoes and cut into quarters. Cut each quarter into eight sections.
  • Add all the chopped ingredients in a large bowl and gently mix.
  • Dressing: Mix all the salad dressing ingredients, including the reserved bacon grease.
  • Pour the dressing over the chopped ingredients and stir gently until combined. Chill a few hours until ready to serve.