Thilda's Potato and Egg Salad

In 5-quart saucepot, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to medium-low; cover and simmer 10 to 12 minutes or until potatoes are fork-tender. Drain potatoes; cool slightly.

While potatoes are cooking, hard-cook eggs: In 3-quart saucepan, place eggs and enough cold water to cover by at least 1 inch. Heat to boiling over high heat. Remove pan from heat; cover and let stand 15 minutes. Pour off hot water and run cold water over eggs to cool. Remove shells. Cut eggs into 1/2-inch chunks.

In nonstick 12-inch skillet, cook bacon over medium-low heat until browned. Drain bacon on paper towels; crumble.

In large bowl, mix mayonnaise, mustard, and adobo (or salt and pepper). Add warm potatoes, bacon, and pickles to bowl with mayonnaise mixture; stir with rubber spatula to combine. Gently stir in eggs. Serve warm or cover and refrigerate up to 2 days.