Its not a cook out without potato salad, its so creamy, the potatoes are so tender, and just a right amount of twang from the relish.
1 lb. Baby Klondike gold potatoes peeled 5 eggs 1/4 cup of mayo 3 Tablespoons of mustard 2 1/2 teaspoons of dill pickle relish 2 teaspoons of salt 2 teaspoons of ground black pepper 1 teaspoon of onion powder 2 teaspoon of melted bacon grease In a large pot boil the eggs and potatoes, until the potatoes are tender. Now ladle the eggs and potatoes into an ice bath and let them cool. Once they are cool, dice the potatoes and place them into a large bowl; peel and dice the eggs as well then add them to the bowl. In a medium bowl whisk the mayo, mustard, bacon grease, salt, pepper, onion powder, and pickle relish. Then pour the mixture over the potatoes and eggs, now gently stir until every thing is incorporated. Lastly let the potato salad chill until ready to serve.