Presbyterian Potato Salad - cooking recipe

Ingredients

8 medium red potatoes
2 c. hamburger dill pickles, chopped
6 hard-boiled eggs
3 Tbsp. mustard
1 Tbsp. liquid smoke
2 Tbsp. Miracle Whip
1/2 jar Hormel real bacon pieces or crisp fried bacon (1 oz.)
hickory smoked salt
onion salt
celery salt
pepper
dill pickle juice

Preparation

Boil potatoes in skins until medium soft (about 30 minutes). Drain and let cool.
Peel potatoes and cut into bite size pieces. Place potatoes in large bowl and sprinkle generously with all salts and pepper.
Add the chopped dill pickles, bacon pieces, and the hard-boiled eggs.
(I grate them with the cheese grater right over the bowl.)