INGREDIENTS

  •  4 large or 6 medium russet potatoes
  •  3 eggs, hard-boiled and diced
  •  1/3 cup of dill pickle, diced
  •  8 slices of  bacon
  •  2-2 1/2 cups  mayonnaise
  •  3 tablespoons of bacon grease
  •  1/2 teaspoon of celery seed
  •  1 teaspoon of parsley flakes
  •  1 teaspoon of salt
  •  1/2 teaspoon of pepper
  •  2-3 scallions (dark parts only), diced

INSTRUCTIONS

  1. One day to 8 hours before making, boil potatoes whole in a large stockpot over medium-high to high heat. Do not remove the skins. 
  2. Potatoes are cooked when a fork slides through the middle easily. Drain and allow to cool before refrigerating for at least 4 hours. 
  3. Cook bacon in a large skillet over medium heat until well browned on both sides. Remove and set on paper towels to drain. Reserve 3 tablespoons of bacon grease.
  4. Peel cold potatoes, removing eyes and bad spots. Cut into 1-1 1/2-inch pieces. Add the potatoes to a large mixing bowl. Pour reserved bacon fat over potatoes and crumble bacon on top. Add remaining ingredients, except scallions. 
  5. Using a large, sturdy spoon, stir until all ingredients are well distributed throughout your potatoes. Best if covered and refrigerated overnight. 
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