Red Skinned Potato Salad

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm about 15 minutes. Drain and set in the refrigerator to cool.

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 to 12 minutes. Remove from hot water cool peel and chop.

Place bacon in a large deep skillet. Cook over medium high heat until evenly brown. Drain crumble and set aside.

Chop the cooled potatoes leaving skin on. Add to a large bowl along with the eggs bacon onion and celery. Add mayonnaise salt and pepper to taste. Chill for an hour before serving.