Potato Salad(Serves 4 To 6) - cooking recipe

Ingredients

2 lb. small red potatoes, boil then skin
6 slices bacon, fried and crumbled into salad
1 to 2 Tbsp. bacon fat
5 boiled eggs, coarsely chopped
1 large onion, chopped
2 to 3 sticks celery, chopped
few sweet pickles, sliced
1 Tbsp. pickle juice
dash of salt
dash of pepper
1/2 tsp. garlic powder
1/2 tsp. mustard
1 c. mayonnaise

Preparation

Mix first 7 ingredients together.
Mix pickle juice with salt, pepper, garlic powder, mustard and mayonnaise in a small bowl. Whisk together.
Pour over potato mixture.
Serve after refrigerating for at least 1 hour.
Sprinkle with chopped parsley as a garnish.