Potato And Egg Salad

Ingredients

• 5 lbs potatoes peeled and cut into 1 inch chunks
• 6 large eggs
• 12 pound sliced bacon
• 1 cup mayonnaise
• 13 cup Dijon mustard
• 12 tsp salt
• 14 tsp black pepper
• 14 cup dill pickles chopped

Directions

1. In 5 quart sauce pan place potatoes and enough water to cover heat to boiling over high heat
2. Reduce heat to medium-low cover and simmer 10-12 minutes or until potatoes are fork-tender Drain potatoes cool slightly