Elise Bauer

lbs of Yukon Gold potatoes (you can leave the peel on if you want), cut into 1-inch pieces

sour cream

mayonnaise

mustard (your favorite, yellow, Dijon, stone ground)

thinly sliced green onions

chopped celery

chopped parsley

dill pickles, chopped into 1/4 in cubes (about 3/4 cup)

slices of bacon, cooked* and finely chopped

Coarse salt

Freshly ground pepper