1 Onion
1 cn Olives
6 lg Dill pickles
1 Dozen eggs
1 lb Bacon
16 Small-medium potatoes; (5
-quarts), up to 19
1 c Mayonnaise
1/2 c Mustard
2 tb Vinegar
Dice onion, chop olives and pickles. Boil eggs a good 15 minutes. Boil
potatoes 20 minutes or until you can stab them through with a fork and
they're soft. Fry bacon until good and crisp. In a large bowl combine
onions, olives, pickles, chopped eggs, sliced potatoes, and crumbled
bacon. In small bowl mix mayonnaise, mustard, and vinegar. Stir well.
Mix all together. Place in a serving bowl and refrigerate.
