3 lbs. red potatoes
1 lg. yellow onion, diced
1/3 lb. bacon
6 boiled eggs
1/4 c. vinegar and 1/4 c. water mixed together
3/4 to 1 c. mayonnaise
Salt and pepper to taste

Boil whole potatoes in salted water until tender in the center. Peel and cut into small pieces (bite size). Fry the bacon until crisp; remove and drain on paper towels. Fry diced onions in the bacon grease only until glossy. Remove pan from heat; add vinegar and water mixture and let stand.

Peel boiled eggs and chop into tiny pieces. Pour vinegar, onion and water mixture over potatoes. Add crumbled bacon, add mayonnaise; mix well. Add chopped boiled eggs and mix again. Salt and pepper to taste. Add more mayonnaise as desired.

Serve hot or cold. Refrigerate immediately. Keep refrigerated at all times. Keeps for approximately 3-4 days. Serves 10-12.