Extraordinary Potato Salad

Scrub potatoes and cube with skins on. Bring to boil in a saucepan for about 10 min or until just tender.

Meanwhile, fry bacon until crisp, drain well and break into bits. To save time, cut the whole slab at a right angle at 1/2" intervals and fry in hot pan stirring to separate pieces. Remove with slotted spoon and drain well on paper toweling.

In a large bowl, add drained potatoes and allow to cool. Add dill pickle, celery, cucumber, green onions, dill weed and bacon. Fold in just enough mayonnaise to bind.

cook's notes

Cool potato salad just in time for those summer BBQ's with friends. Everyone loves this one. I developed this recipe from that of a restaurant in Temecula that makes everything from scratch. Their potato salad is the big hit on the menu.

Your guests will like this because it's not a wet potato salad and the crisp bacon gives it so much interest. It's also good leftover, however the bacon softens overnight in the fridge. If you're making it a day ahead, I suggest folding in the bacon last before serving. I hope you all enjoy!