6 medium sized potatoes, any variety, but I prefer red skins
6-8 eggs, hard boiled
½-1 cup mayonnaise, or to taste
½ cup chopped dill pickles or dill pickle relish
¼ cup chopped sweet pickles or sweet pickle relish
½ cup chopped red, yellow or white onion, or green onion
½ cup chopped celery, optional
6-8 slices smokey bacon, fried crisp and crumbled, optional
1 teaspoon salt, or to taste
1 heaping tablespoon sugar
dash of coarse ground black pepper or to taste
1-2 tablespoons vinegar - white, cider or red wine vinegar (I use white)
If you like the tang of mustard potato salad, add yellow mustard to taste after all the other ingredients are added.
In a large bowl, dice the potatoes into ¾-inch cubes. Chop or slice the boiled eggs into the bowl, reserving some for garnish if desired. Add remaining ingredients and stir to combine. Garnish as desired, cover tightly and chill until serving time. Overnight is best, but it's good even when it's first made.
Sometimes I also add my eggs to the potatoes for the last 10 minutes of cooking, then leave the eggs and potatoes in the boiling water with a lid on them for another 10 minutes before I pour off the boiling water and run cold water over them.
You can easily make this recipe your own by adjusting the ingredients and adding things you like and leaving out things that you don't like.