- 2 pounds small red new potatoes
- 6 large eggs
- 1 pound bacon, cut into 1/2 inch pieces
- 1 small red onion, finely diced
- 2 celery stalks, finely diced
- 1 cup mayonnaise
- 3 tablespoons red wine vinegar
- salt
- freshly ground black pepper
- Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and set aside until cool enough to handle. Cut into medium dice and place in a large bowl.
- Meanwhile, 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 minutes. Drain, run under cold water, peel and dice. Add to potatoes.
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and add to potatoes and eggs.
- Add red onion, celery, mayonnaise and red wine vinegar to the potato mixture. Season with salt and pepper to taste; toss and refrigerate until ready to serve.