5 lbs. potatoes, preferably red
1 1/2 lbs. cooked bacon, crumbled
bacon fat grease/rendering
1 large yellow onion, chopped
1 stalk celery, chopped
2 pkg. dry Good Seasons Italian dressing mix
2 cups mayonnaise
2 hard boiled eggs, chopped
4 t. apple cider vinegar

Boil potatoes until fork tender. Do not overcook. Drain and cool.

Once cool, cut into chunks and place into a large mixing bowl. Cook bacon. Crumble bacon when cool. Pour bacon fat, while still warm, over potatoes. Take crumbled bacon and add to potatoes.

Add packages of Italian Dressing mix and stir into potatoes. Add remaining ingredients and stir well. Chill salad 4 hours and re-stir just begore serving. Add more mayonnaise if needed.

This salad tastes best when made the day before.

Submitted by: R. Boyette