Red Skinned Potato Salad
(from Madeline Retzlaff)
2 pounds clean red new potatoes
6 eggs, hardboiled and chopped
1 pound cooked and crumbled bacon
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste
-Boil whole potatoes till tender but still firm, about 15 minutes. Drain and set in refrigerator to cool.
-Chop the potatoes after they have cooled, leaving skin on. Add to a large bowl, along with the eggs, bacon and celery. Add mayonnaise, salt and pepper to taste. Chill at least an hour before serving.
Optional: add onion.