My Mother'S Potato Salad - cooking recipe

Ingredients

4 lbs potatoes
6 eggs, hard-boiled
1 lb bacon
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 teaspoon celery salt
bacon grease reserved from cooked bacon

Preparation

You can use any potato you want, and you can keep the skins or peel them. I usually use red potatoes, leave the skins on and cut into bite sized pieces. Cook until tender, but not enough where they could be mashed potatoes.
Cook the bacon. I usually cut this into bite sized pieces, and cook until done. Save the grease! This is very important. I remove the bacon from the grease to stop it from cooking.
Cook the eggs so that they are hard-boiled.
Let the potatoes and eggs cool. Peel the eggs, and cut them into small pieces.
Mix everything together (including the bacon grease!). Celery salt can be potent, so do a little at a time until you like the taste. I used a good amount of mayonnaise and dijon mustard. Again, go with what tastes good.
Refrigerate for 1 hour before serving.