NOT YOUR ORDINARY POTATO SALAD

12 small new potatoes, boiled, skinned and sliced

4 slices bacon fried crisp and crumbled

1 large stick of pepperoni, sliced

2 medium chopped onions

2 cloves garlic, pressed

6 hard cooked eggs (chop 3 and quarter 3)

1-2 kosher, dill pickles, chopped

1/4 C green-ripe olives, sliced or chopped

3/4 C mayonnaise

2 T juice from pickles

1/2 t celery salt

1 1/2 T champagne style mustard

salt and pepper to taste

fresh parsley, finely chopped for garnish

paprika for garnish

Boil the new potatoes and fry the bacon.  Drain the bacon on paper towels and reserve the drippings in the pan.  When the potatoes are done, but still firm, drain well and let cool slightly.  While still warm, peel and slice.  Reheat the drippings over medium heat.  Add the pepperoni, onions and garlic.  Saute this mixture until the onion is soft.  During sauteing, combine the potatoes, chopped eggs, pickle and olives in a large mixing bowl.  Pour the sauteed ingredients over all and mix well to blend.  Mix together mayo, pickle juice, celery salt, basil, mustard, salt and pepper.  Pour this sauce over the top, sprinkled with parsley and paprika.