6 med. potatoes
1 med. onion, chopped
1 pimento, chopped
1/2 c. chopped dill pickle
1/2 c. dill pickle liquid
4 strips bacon, cooked crisp and crumbled
2 hard-cooked eggs, chopped
1/2 c. salad dressing
1 tsp. prepared mustard
3/4 c. mayonnaise
1 tsp. celery seed
Salt and pepper to taste

Boil potatoes in their jackets until just tender; drain. When cool, peel and dice into mixing bowl. Add onion, pimento, dill pickle and liquid, bacon and eggs; toss gently until well mixed. Blend salad dressing and mustard together. Add to salad and add just enough mayonnaise to moisten mixture nicely. Add remaining ingredients. Toss gently. Cover and chill thoroughly before serving. Makes 6 to 8 servings.