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Ingredients
5 Pounds russet potatoes, boiled in the jackets, peeled & cubed
6 Hard boiled eggs, peeled & chopped
2 (2 1/4 oz) Cans sliced black olives
3 Ounces sweet pickle relish
1/2 Large onion, diced
2 Celery ribs, dice
Salt & pepper to taste
Dressing
1/2 Pound bacon, chopped
1 Quarts mayonnaise
Salt & pepper to taste
1 Tablespoon yellow mustard
Instructions
Put cubed potatoes in a large pot (approx 13 quart). Add the chopped onions, chopped celery, chopped eggs, black olives, pickle relish, salt & pepper. Cover & set aside. In a cast iron skillet fry the chopped bacon until crisp. Remove the bacon, crumble and add to the potato mixture. Pour off all of the bacon grease, except for approx 1/3 Cup. (Save bacon grease for future use.)
Add the mayonnaise & the mustard to the bacon grease. Heat on low & stir with a whisk until the dressing is smooth & creamy. Add the dressing to the potato mixture & stir gently until well mixed.
Chill in plastic or glass bowl with a very tight lid, for at least several hours. It's best chilled overnight.