16 potatoes
1/2 c. bacon bits and drippings
1 c. celery
1 c. onion
1/2 c. chopped dill pickle
1/2 c. chopped sweet pickle
1/2 c. pimento
1/2 c. mustard
Mayonnaise to taste
Hot sauce
2 tsp. salt

Peel and boil potatoes until easily pierced. Cool and cut into small chunks. Cook bacon until crispy. Let cool and then break into crumbs. Pour some of the drippings to moisten crumbs. Add bacon, and remaining ingredients and stir well.