Leave out the bacon if you're making it vegetarian. You can substitute sun-dried tomatoes if you like them.
Ingredients:
About 1/2 pound of potatoes, any kind, cut into small pieces, boiled, drained, and cooled
2 hard boiled eggs, peeled and chopped into small pieces (optional)
2 ribs of celery, diced
2 pieces of bacon, cooked and crumbled (optional)
1 dill pickle, diced
About 1/4-1/3 cup of mayonnaise (Just mix it in until you think it looks good. Amount will vary depending on how creamy you like your potato salad. I like Hellman's light olive oil mayo, which is made with free-range eggs. If you don't like mayo/don't eat eggs, you can substitute sour cream, yogurt, soy yogurt, or vegan mayo.)
A couple of teaspoons of mustard, any kind
Paprika, salt, and pepper to taste
Sliced green onions or chopped chives
Mix everything except the green onions and chives and chill in the fridge for at least an hour. Add the green onions or chives just before serving. Keeps well in the fridge for several days.
Variation: Use chopped cooked cauliflower instead of potatoes.
