POTATO SALAD:

10 red potatoes
10 russet potatoes
1 dozen eggs
2 (1 lb. ea.) pkgs. country style bacon
2 (15 oz. ea.) cans large whole black olives, drained
dill pickles

Boil the potatoes SKIN ON, about 10 each red and russet (fill a large pot). Hard boil 1 dozen eggs. Fry or oven broil 2 pounds of THICK country style bacon. All the ingredients to this salad are cut large and irregular.

Before the completely potatoes cool, in a large bowl, peel and cut potatoes into 1 1/2-inch square chunks. (DO NOT pre-cool the potatoes in the refrigerator, they will not absorb the dressing when cold).

Combine all ingredients into the bowl with the potatoes. Peel and cut the eggs into 1-inch chunks. Cut the pickles into thumb-sized chunks. Drain the two cans of whole olives and add to the bowl WHOLE. Break the crisped bacon into 1-inch pieces.

DRESSING:

tart mayonnaise (Best Foods works best)
red wine vinegar
black pepper, to taste

This is not an exact science, there is only 1 rule to the dressing. Keep the mayonnaise/vinegar ratio at 2/1. Judge the amount of mayonnaise you will need for the salad, be sure to count the number of heaping tablespoons.

For every 2 tablespoons of mayonnaise, add 1 overflowing tablespoon of red wine vinegar. Add black pepper, to taste. Mix dressing thoroughly. Pour over the potato mixture and fold to combine. (You may want to have someone with strong arms to do this step).

Refrigerate for 2 hours. Taste after the 2 hours, the salad should have a tart "bite". If it tastes dry and "potatoey", add more dressing and combine. If the amount of dressing is fine but it lacks "bite", add more vinegar and combine.

Note: This recipe is best on the second day once the flavors "marry".

Submitted by: T. Feemster