6 cups peeled and cubed potatoes (I use Russet)
1 cup diced dill pickles
6 hard boiled eggs, cut into pieces
1/3 cup chopped green onion
1/2 tbsp. garlic salt
1 cup bacon bits (Hormel)
2 cups mayonnaise (lite or regular)
1/2 tbsp. mustard
freshly ground pepper, to taste

Cook potatoes in boiling water until fork tender, drain and return to pan to cool. Cook eggs in boiling water for 20 minutes, drain water, put eggs in cold water to cool.

Once eggs have cooled peel and chop chunks of eggs into the pan with the cooked potatoes. Combine all the other ingredients in the pan with the potatoes and eggs. Mix together with a large spoon. Season with a little pepper to your liking.

Serve right away or put in refrigerator until your ready to enjoy.

Submitted by: Mrs. Brown