Potatoes, diced, peeled or not, cooked, and cooled
6 hard-boiled eggs, diced
1 cup small-diced dill pickles
4 green onions, chopped
⅓ – ½ pound bacon, chopped fine
(I used ½ lb; it tasted fine when it was fresh, but the leftover salad tasted a little too bacon-y)
2-3 tsp fresh chopped dill
1 ⅔ cup mayonnaise
1 ⅔ cup Miracle Whip
2-3 Tbsp yellow mustard
salt and pepper to taste
add dill pickle juice for flavor and moisture as needed (~3-4 Tbsp)
Mix it all together; refrigerate for at least 4 hours to let the flavors blend.
