5 lb. red potatoes
2 cups Hellmann's mayonnaise
1 tsp. white vinegar
6 eggs
1 white onion
2 stalks celery
1/8 cup imitation bacon bits
salt and pepper, to taste

Boil red potatoes with skin on until skins crack and potatoes are firm but cooked through. Remove potatoes from boiling water and allow to cool in strainer.

Meanwhile add eggs to boiling water until hard boiled and chop onion and celery, place in large mixing bowl. When potatoes have cooled to touch (do not put under water) peel off skins and chop roughly into quarters and add to mixing bowl with onion and celery. Cool eggs in cold water, peel and cut into rough quarters and add to mixing bowl with the other ingredients.

In separate small bowl mix mayonnaise, vinegar, bacon bits, salt and pepper to taste (easy on salt as the bacon bits have a lot). Add mayonnaise mix to mixing bowl and toss to cover potatoes, eggs, onion and celery (add salt and pepper if needed).

Serve at room temperature for best results. ENJOY!!

Submitted by: Ellen Rifanburg