Cuban Potato Salad

Potatoes
12 - 15 baby red potatoes, with skins
1 1/2 t. salt
Salad base
3/4 lb. thick sliced bacon, cut into 1/2 inch strips
2/4 cup green olives colossal size, pitted & sliced in 1/4" rounds
1 1/2 cup red onion, diced
4 green onions, sliced into 3/4" pieces tops included
5 eggs, hard boiled peeled & quartered
3 pickles dill
1 t. garlic powder
1 jar (sm) pimentos (optional)
1 can asparagus spears I would use fresh (optional )

Dressing
1 cup mayonnaise
1 T. prepared mustard
hot sauce to taste

To cook potatoes: cut the baby red potatoes into bite-size pieces. Place the potatoes and salt in a pot and cover with cold water. Cover the pot and bring it to a boil over high heat. Remove the lid and reduce heat to a simmer until the potatoes are barely fork tender. 10-15 minutes. Remove from heat and drain immediately. (If you prefer, you can steam the potatoes). Transfer the hot potatoes to a large mixing bowl.

To make the salad base: while the potatoes are cooking, trim off any excess fat from the bacon. Cut the bacon into 1/2" strips and fry until almost crisp, but still slightly soft. Drain on paper towels. Add the bacon to the hot potatoes, along with red onion, green onions, pickles and olives. Stir the mixture and allow to sit for 5 minutes. (The heat from the potatoes will wilt the onions slightly and permit the flavors to develop.) Stir in the hard boiled eggs. Sprinkle the garlic powder over the potato mixture. Stir to combine.

To make the dressing: in a small bowl, combine the mayonnaise and mustard until blended. Stir in the hot sauce, 1 t. at a time, until the desired hotness develops. Add the dressing to the potato mixture and stir until combined. This salad tastes best if eaten while still warm or at room temperature, but don't leave the salad out if you're not dinning right away. It's equally enjoyable cold. To serve, place the salad in a serving dish and garnish with sliced pimento and canned asparagus spears.