Potato Salad

4 med potatoes
1/2 lb bacon
2 large pickles, finely chopped
1/4 onion, finely chopped
1/2 c. mayonnaise
1/2 c. pickle juice (pour from pickle jar)

Cook potatoes (I microwave them using the potato button on my microwave), then peel them and cut them into bite-sized pieces. (You can also peel and cut the potatoes first and then boil them for about 15 min.) While the potatoes are cooking, fry bacon in a frying pan until crispy.
Pour pickle juice over potatoes while they are still warm and stir. Add pickles, onion and mayonnaise and mix well. Crumble bacon into potato salad and mix again. Refrigerate until serving.

TIP: I like to wait until I am ready to serve the potato salad before adding the bacon, so the bacon will still be crispy.
TIP: You may need to add more pickle juice or mayo after the salad has cooled to obtain the right consistency.
TIP: The bacon will cook more quickly if you cut it into small pieces before frying it.