Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2-1/2     lbs           Idaho potatoes
6                       hard-boiled eggs
4         slices        bacon, fried  (reserve grease)
3                       celery stalks, chopped 
1         medium        onion, chopped 
1         tsp.          salt (or to taste)
2         tsp.          pepper (or to taste)
1         cup           mayonnaise
2         large dashes  malt vinegar
1         dash          paprika

Preparation:

Peel potatoes, chop into approximately 1-inch cubes, and boil for 20-25 minutes or until tender. If you are adept, you can cook the eggs in the same pot while the potatoes simmer. fry the bacon until crisp and retain the drippings. Peel and chop the eggs, drain the potatoes and mix with eggs. Mix all the other ingredients (including bacon drippings) together (except paprika). Gently mix with potatoes and eggs. Top with a sprinkling of paprika and crumbled bacon. Like many potato salads, this is better if chilled for several hours or overnight before serving