10 med. size potatoes
1/4 lb. bacon
2 c. diced celery
1 c. diced onion
2 hard boiled eggs
1/2 c. wine vinegar
1/2 c. water
2 tbsp. mayonnaise
Salt as desired

Boil potatoes with peels on. Cool then peel cut in half and slice. Add salt in process. Dice bacon and fry slowly until almost crisp. Make mixture of water, vinegar and mayonnaise. Add to bacon and bring to a simmer. Add all together and bring to a simmer. Then keep warm. Should be served warm.

Vegetables should be crispy. Eggs can be sliced on top for decoration on mix in salad, parsley and pimentos can be added for color.