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Originally shared on the web 03/14/2011

3/4 lb. bacon, diced
2 T. onion, diced
2 T. vinegar
3/4 c. mayonnaise
8 redskin potatoes, cooked and thickly sliced
6 eggs, hard-boiled, peeled
and chopped

Cook bacon and onion in a large skillet over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings. Add vinegar and mayonnaise to drippings; stir until blended. Stir in potatoes and eggs; toss lightly. Serve warm. Serves 6 to 8