Potato And Egg Salad - cooking recipe

Ingredients

5 lbs. potatoes, peeled and cut into 1 inch chunks
6 large eggs
1/2 pound sliced bacon
1 cup mayonnaise
1/3 cup Dijon mustard
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup dill pickles, chopped

Preparation

In 5 quart sauce pan, place potatoes and enough water to cover; heat to boiling over high heat.
Reduce heat to medium-low; cover and simmer 10-12 minutes or until potatoes are fork-tender. Drain potatoes; cool slightly.