In large pot of salted boiling water, cook potatoes until fork tender.  Drain and set aside.  Cook and crumble bacon, reserving 2 tablespoons drippings.  In medium bowl, stir together all dressing ingredients, if thinner dressing is desired, add small amounts of liquid from pickle jar.  While potatoes are still warm, cut into small chunks.  In deep glass bowl, layer 1/3 potatoes, eggs and onions.  Top each layer with 1/3 portion of dressing.  Repeat two more times ending with dressing.  Top with crumbled bacon and blue cheese.   

Serves 8 to 10.

from Megan Murphy, TX USA