Mr. King’s Kartaffle Salad
2-1/2 pounds small red potatoes, scrubbed clean
1/2 pound (6 to 8 slices) bacon
3 hard-cooked eggs, peeled and chopped
2 ripe tomatoes, diced
2-3 large dill pickles, diced
1 green pepper, chopped
1/2 cup chopped onion
1 tablespoon dill pickle juice
1/2 tablespoon grainy Dijon mustard
2 teaspoons sugar
1/2 cup mayonnaise
Cook potatoes in gently boiling salted water just until tender. Drain and cool enough to touch. Cut into bite-size pieces. Cook bacon until crisp and reserve 2 tablespoons drippings. Crumble bacon into bits. In large bowl, combine potatoes, bacon bits and drippings, eggs, tomatoes, pickles, green pepper and onion.
In separate small bowl, combine pickle juice, mustard, sugar and mayonnaise. Add salt and pepper to taste. Pour over potato mixture and toss gently to coat all ingredients.
Serve at once or cover and refrigerate. Salad is good at room temperature or cold.
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