I love to serve this salad with a thick Rueben sandwich on a cold day! Actually I like it with any sandwich on any kind of day!
6 medium sized all-purpose potatoes
4 strips bacon
¼ cup onion; chopped
1 dill pickle; chopped
¼ cup water
½ cup vinegar
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon celery seed
¼ teaspoon dry mustard
Gently boil potatoes, with skins on, until tender. Peel and slice thin while still hot; set aside.
In medium skillet, cook bacon until crispy. Remove bacon from skillet, reserving drippings, and chop.
Add the chopped onion to the drippings in the pan and sauté until golden. Add the chopped bacon, the chopped pickle and the remaining ingredients and cook until hot and bubbly.
Toss in the potatoes until heated throughout. Serve hot.