6-8 lg. potatoes
5-6 pieces of bacon
1 lg. onion
1 c. celery
3/4 c. sweet & dill pickles
1 lg. jar pimientos
1/2 c. mayonnaise
1 tbsp. mustard
1 tbsp. wine vinegar
3-4 boiled eggs
Salt & pepper to taste

Boil cut up potatoes until done. Fry bacon; set aside, saving the fat to pour over potatoes. Mix together, stirring well after each addition. Crumble bacon and put on top of salad.