Killer Potato Salad - cooking recipe

Ingredients

12 medium red potatoes
6 hard-boiled eggs
1 cup mayonnaise
3 tablespoons Dijon mustard
2 tablespoons pickle juice
1 lb bacon
2 celery ribs
1 medium red onion
1 1/2 tablespoons dill (fresh or dried)
celery salt
pepper

Preparation

Prepare the bacon and eggs and set aside.
Boil the potatoes and while the potatoes are boiling, prepare the rest of your ingredients. Dice the celery, red onion, dill (if using fresh), as well as all other ingredients.
When the potatoes are done strain and peel of some (or all, if that's your choice) of the skins and toss into the bowl. Peel the eggs and dice. Dice the bacon and mix together.
Taste and feel free to be more liberal with the mayonnaise and mustard, until desired moistness is reached.
This is best made 24 hours you eat, as the flavors meld better. If you do this, add the bacon right before you serve, as it is awesome to have the crunch of the bacon.