13 med. red potatoes
10 slices of bacon
Bacon grease
6 tbsp. vinegar
1 lg. onion, chopped
4 tbsp. sweet relish
5 stalks of celery, sliced
7 boiled eggs, chopped
3/4 pint sour cream
1 1/4 pt. mayonnaise
5 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
Pinch of sugar

Boil potatoes, peel and slice. Fry bacon until crisp, then crumble it. Toss half of the bacon grease with the sliced potatoes. Add vinegar and toss gently. Mix the remaining ingredients, then add to potato mixture. Refrigerate for 24 hours. Store in an airtight container for the cooler, serves 12.