Bacon Potato Salad

6 medium red potatoes (boil until tender; peeled, and cubed or mashed)

6 eggs (boiled, peeled and chopped)

1 cup sweet pickle relish

1 cup chopped green pepper

1/2 cup dry minced onions

1 cup mayonnaise

salt, pepper, onion powder and garlic powder (to taste)

1 lb. bacon (cook until crisp, dice into small pieces) (save grease)

Mix first six ingredients. Season to taste.

Add 1/2 cup bacon grease to
mixture. Add crisp bacon if eating immediately.

Otherwise store bacon in refrigerator and let individuals add as needed.

If you add bacon all at once and don't eat it within a few hours, it will be not be crisp.