“The Best Potato Salad I’ve Ever Had”

For the potatoes:

Boil the potatoes ahead of time so they have time to cool: Bring a large pot of water to boil and add a dash of salt (approximately 1/4 teaspoon). Wash the potatoes and cut off any scars. With the skins still on add the potatoes to the boiling water.

Test for doneness by poking a fork into the potatoes. If the potatoes still feel hard then they’re not quite done yet. Boiling time is approximately 45 minutes but it may take more or less time depending on the size of the potatoes.

When cooked, put the potatoes on a plate and cool them in the refrigerator.

For the potato salad:

In a large bowl mix together all of the ingredients except the potatoes, salt and eggs. (Set aside a small portion of the dill and bacon to sprinkle over the finished product). Add the chopped eggs and stir them into the mixture.

With the skins on, cut the cooled potatoes into cubes and add to the mixture about 2 potatoes at a time. Gently mix all ingredients together as you add the potatoes.

Salt to taste (the suggested amount of salt is 1 ½ teaspoon).

After stirring in the salt and putting the potato salad into a serving plate or bowl, sprinkle the top with the reserved dill and bacon.