Ingredients
2 pounds potatoes (like small red-skinned potatoes), diced
1 pound bacon, chopped
3 large eggs
3/4 cup mayonnaise (I use Dukes)
6 scallions, finely chopped
1 medium red onion, diced
3 celery stalks diced
2 dill pickles diced ( or some dill relish)
Kosher salt and freshly ground pepper
Directions
Put the potatoes in a medium saucepan and cover with cold water. Salt. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes. Meanwhile, cook the bacon in microwave on high, about 6 minutes. Drain on paper towels. Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the mayonnaise, scallions, red onion, celery, dill pickles, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.
