<http://schema.org/recipeInstructions>
" 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."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5300/thildas-potato-egg-salad-1856/?src=shelter_footer>