EC’s Mustard Potato Salad

Ingredients

• 1 bag Yukon Gold or Russet Potatoes, chopped, boiled & cooled
• 1/2 Medium Onion, chopped
• 4 Eggs, hard boiled, peeled & chopped
• Yellow Mustard
• Duke’s Mayonnaise
• 1 to 2 Dill Pickle Spear, chopped
• squirt of Sweet Relish
• handful of Green Olives, chopped
• 1 teaspoon Dry Mustard
• Salt, to taste
• Black Pepper, to taste
• 3 or 4 slices Bacon, cooked & crumbled

Preparation

In a mixing bowl, combine mustard, mayonnaise, pickles, relish, dry mustard, salt and pepper. Once mixed, add the cooled potatoes, onion, egg, olives and stir. Top with bacon crumbles. Refrigerate.