Oma’s German Potato Salad

• Boil potatoes till done.
• Let cool. Really. Let them cool. If you cut them when warm, you will end up with mush.
• Use kitchen scissors and cut bacon into little pieces about 1/2 inch. Fry them in saucepan.
• In the meantime, chop up onion into small pieces, put in a bowl.
• And slice up pickles (I usually cut once or twice lengthwise and then chop them into small bits form there). Put in a separate bowl. Keep jar (juice).
• When bacon is done, pull out of fat with slotted spoon and put in a third bowl.
• Then, get a very large bowl to hold the finished product.
• Peel potatoes.
• Take two potatoes and slice lengthwise and then in 1/2 inch to 1 inch think chunks. Start layering in big bowl.
• Then add a handful of bacon, then onion, then pickles
• Then add 2 TBS oil and then 2 TBS vinegar and then 3 TBS pickle juice (avoid the floaty stuff).
• Then liberally salt & pepper the layer.
• Then start next layer with 2 or so potatoes and repeat the layers of the ingredients.
• Keep going until you use all the potatoes.
• Gently mix and taste.
• Then add more salt, pepper, vinegar, oil and or pickle juice to taste. 
• Serve at room temp.