Cuban Potato Salad - cooking recipe

Ingredients

2 lbs small red potatoes or 2 lbs small yellow potatoes
salt
Salad stuff
3/4 lb thick sliced bacon, fried crisp and cut into 1/2 inch pieces
1 1/2 cups diced red onions
4 green onions, sliced
3/4 cup dill pickle, chopped
3/4 cup good quality green olives, chopped (with pimentos is okay, just good quality)
1 tablespoon garlic powder
Dressing
1 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons habanero sauce

Preparation

Peel (or not) the potatoes and boil with a good bit of salt.
Drain and then cube when cool.
Add salad ingredients to potatoes.
Mix Dressing ingredients and then toss with salad ingredients& potatoes.
Best if let to set overnight in the refrigerator, but let sit on counter 30 minutes before serving for the flavors to be most apparent.