2 pounds of your favorite potatoes
3 eggs
1 cup mayonnaise
1/2 cup onion, diced
1 lb. cooked bacon, save the grease
1/2 cup celery, thinly diced
salt and pepper to taste

Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20
minutes, or until tender but still firm. Drain, cool and cut into cubes.
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. Cook bacon and chop into bits. In a large bowl, combine chopped potatoes and eggs. Mix together
mayonnaise, all the bacon, chopped onion, 1/4 cup of bacon grease, and celery. Season
with salt and pepper, then mix well. Cover, and refrigerate for several
hours or overnight.