Fast And Easy Mustard Potato Salad

Ingredients:

3 medium red potatoes, boiled or microwaved with skins on. If you don't like potato skins, peel them, but I leave them on because the skins contain nutrients.

2 hard-boiled eggs, chopped. For vegans, chopped tofu, the firm kind, may be substituted in an appropriate amount.

Mayonnaise, to taste. I use the kind that has an olive oil base.

Mustard, just plain salad type will do, to taste, but plenty -- this is mustard potato salad.

2 slices of bacon, well-done and crisp, crumbled. You can skip this if you're a vegetarian or vegan.

Dill weed, to taste.

Paprika, to taste.

Dill pickle, chopped, to taste. I use one smaller one, or a wedge of a bigger one.

Combine everything in a large bowl, mix well and mash until you have a slightly chunky potato salad consistency. Then chill for a couple of hours before serving.

Skip the salt unless you omit the bacon. If you don't, there should be enough salt in all the other ingredients.

Chopped onion, chopped celery, celery seed, and pepper or hot sauce are optional, but may be added to taste. Some people also like cumin powder in potato salad, to taste. Warning: This will give it a brown appearance.

All this should make a heaping bowl with enough to serve 3-4 people. Double the recipe if you expect 6 guests and yourself.