From the kitchen of Shellie Tow - Casa Grande, Arizona

5 pounds red potatoes cut into bite-size cubes
2 dozen eggs boiled, cut into small pieces
4 pounds bacon, cooked crisp
Garlic powder, to taste
Onion powder, to taste
Salt (not too much if bacon is not low sodium)
Pepper
1 (36 ounce) jar mayonnaise
3/4 (12 ounce) bottle French's Honey Mustard

Mix together potatoes, eggs and bacon. Add mayonnaise and mustard. Top with garlic, onion salt and pepper. Mix thoroughly. Taste and add more seasonings if needed. Refrigerate overnight (it tastes much better the next day). If you cannot wait until the next day, at least refrigerate for an hour or two, so the bacon flavor can blend with the other flavors.