• Scrub potatoes so skins are clean. Place potatoes with skins on, in a sauce pan big enough to hold potatoes in 1 layer if possible. Cover potatoes with about 1 inch of water and a pinch of salt. Bring water to a full boil, turn heat down to medium and continue to cook until just tender in the center. (Do not over cook or the potatoes may be mushy.) Depending on the size of your potatoes this may take 30-40 minutes. If you have to put potatoes in more than 1 layer submerge the larger ones and put the smaller ones on top partially covered. This way they will cook closer to the same time.
• While potatoes are cooking hard boil your eggs by placing them in a saucepan covered by 1 inch of water. Bring to a boil, remove from heat. Cover the pan and let them sit off the heat for 20 minutes. After 20 minutes drain and cover with cold water immediately. After several minutes continue to cool them in the fridge so they will peel more easily.
• Fry bacon until crisp being careful not to burn. Reserve 1 tablespoon of the bacon fat from the pan. Drain bacon on a paper towel and crumble when cool.
• When potatoes are cooked, drain them and let them cool. When they cool enough to handle remove skins with a paring knife and dice into a fine dice. Aim for about ½" cubes.
• Pour warm bacon fat over warm potato cubes and stir in bacon crumbles.
• Peel eggs and slice up finely. Mix the egg into the potato salad cubes.

Dressing

• Mix all dressing ingredients together in a separate bowl and stir into the potato salad.
• Refrigerate until ready to use. Remove from fridge about 30 minutes before serving.