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.