3 dill pickles, finely diced
3 tbsp. pickle juice
3/4 lb. bacon, finely diced
12 med. size potatoes
1 tsp. pepper
1 tbsp. herb salt
1/3 c. water
4 tbsp. cider vinegar
4 tbsp. oil

Fry bacon; drain in strainer with paper towel. Add pickle juice, salt and pepper. Mix vinegar and water and add to bacon mixture. Slice potatoes thinly and add to bacon mixture. Stir in oil. Let set for 1 hour and serve at room temperature. Refrigerate leftovers.