5 lb. red, yukon gold, or white potatoes
1 lb. bacon, diced and cooked well done
6 hard boiled eggs, diced
1 to 2 cloves garlic
1 very large sweet onion, finely diced
3 to 4 ribs celery, washed and finely diced
1 (12 oz.) jar green olives, sliced
1/2 jar good quality mayonnaise
1/2 jar Miracle Whip
2 tbsp. brown mustard
onion powder, to taste
garlic powder (if not using whole), to taste
salt and pepper, to taste
1 scant tsp. dill (if desired)

Slowly boil potatoes and completely cool in either running cold water for quick prep, or refrigerator overnight (they work best this way).

Peel potatoes with back of knife (for red potatoes I leave skin on) and dice to 1/2-inch dices. Add eggs, garlic, onion, celery, olives, and toss gently.

In a separate bowl, add both mayo's, mustard and dry spices, mix well. Add to potato mixture and toss till coated. Add cooked bacon lastly and toss gently.

Let stand in refrigerator 2 hours or more before serving.

Submitted by: Cindy Davis