5 medium-size red potatoes, cooked in skins until tender 
6 to 8 slices cooked bacon 
3 tablespoons bacon grease (hot) 
1 small onion, diced
1/2 cup chopped celery with leaves 
1 cup mayonnaise 
1/4 cup mustard 
1/2 cup chopped pickles (sweet or dill) 
1/2 pimento 
1 tablespoon Louisiana hot sauce or Tabasco sauce
Salt and pepper