Red skinned potato salad

Red skinned potato salad

• 2 pounds clean, scrubbed new red
  potatoes
• 6 eggs
• 1 pound bacon
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 2 cups mayonnaise
• salt and pepper to taste

1. Bring a big pot of salted water
   to a boil. Add potatoes and cook until tender but still firm, about 13-15
   minutes. Drain and set in the refrigerator to cool.
2. Place eggs in a saucepan and
   cover with cold water. Bring water to a boil and immediately remove from heat.
   Cover and let eggs stand in hot water for 10-12 minutes. Remove from hot water,
   cool, peel and chop.
3. Place bacon in a big, deep
   skillet. Cook over medium high heat until evenly brown. Drain, crumble and set
   aside.
4. Chop the cooled potatoes,
   leaving skin on. Add to a big bowl, along with the eggs, bacon, onion and
   celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before
   serving.