Potato Salad

8 medium baking potatoes, peeled and cooked tender (about 10 lbs.)
8 eggs, hard boiled and sliced
1 lb. bacon, cooked and crumbled
1 cup dill pickles, chopped
1 bunch green onions, chopped
1 heaping cup Miracle Whip
2 tablespoons prepared mustard
1 teaspoon bacon grease

1. In large bowl, fold together potatoes, bacon, bacon grease, green onions, pickles, and eggs. 
2. In separate bowl combine Miracle whip, mustard, and salt. 
3. Pour dressing mixture over potatoes and mix carefully until all potatoes are coated.  
4. Chill for 1 hour before serving.

This recipe is from my late Grandma Schmidt. She served this recipe at our family Christmas Eve parties, Summer barbecues, and family reunions. It is the best potato salad I have ever tasted.