Veronica's "Famous" Potato Salad

15/20 red potatoes.
1 pkg of bacon
1 small jar of pickles
6 large eggs – hard-cooked
2 cups mayonnaise – my favorite is Kraft
½ cup Grey Poupon Mustard
¼ cup yellow mustard
3 tbsp distilled vinegar
1 tbsp salt
Begin by washing then cutting the potatoes in quarters. If they are really small you can just cut them in half, but don’t peel them – the skin has nutrients and flavor that you want to preserve. Place cut potatoes in large pot and fill with cold water. Add salt if desired and bring to boil. After the potatoes come to a boil, let them cook for another 5-10 minutes or until fork tender. You don’t want to overcook the potatoes because they will be too mushy for salad. While the potatoes come to a boil, place the 6 large eggs in another pot filled with cold water. Place over high heat and bring them just to boiling. Remove from heat and let stand, covered, for 15 minutes. Then drain, cool and peel.
Once the potatoes are done, drain them and place them in a large mixing bowl. Drizzle vinegar over top of potatoes and cool to room temperature. Cut pickles, bacon and eggs into small pieces and place in a separate mixing bowl. Add mayonnaise, mustard and salt. And for some added flavor, add a touch of pickle juice. Combine until incorporated. Add the mixture to the potatoes and mix.
Never let potatoes salad sit outside in hot weather for too long. Make sure salad is kept cold until serving. Serve only the amount of salad that will be consumed within one hour, and keep the rest in the cooler. If you need more, make sure to use a clean serving dish and spoon; don’t reuse the ones that have been sitting on the table.