3 lbs. potatoes, cooked
4 to 6 boiled eggs (use 1 for decoration)
1 lb. bacon, cut up & fried
3 tbsp. bacon fat
1 c. Kosher dill pickles, chopped sm.
1 tbsp. grated onion (or diced onion)
4 tbsp. vinegar
5 tbsp. dill pickle juice
Salt & pepper to taste

Fry bacon and drain, reserving 3 tablespoons of bacon fat. Cube the cooked potatoes. Slice the eggs and add to potatoes. Add bacon and bacon fat. Stir in rest of ingredients. Decorate the top with 1 sliced egg.