Recipe(tried): Red Potato Salad with Bacon

RED POTATO SALAD WITH BACON

2 lbs. small red potatoes
1/3 lb. bacon, diced
1 cup peeled and thinly sliced yellow onion
4 scallions, chopped
1/4 cup mayo
1/2 teaspoon dry mustard
1 Tablespoon white wine vinegar
1/2 cup salad oil
Salt and freshly ground black pepper to taste
2 hard-boiled eggs, peeled and chopped

Wash taters and drain. Using a paring knife, trim a band of the peel about 1/2-inch wide around it. (Cut large tates into chunks)

Boil gently in ample, lightly salted water just until taters pierce easily with a sharp knife. Drain and spread out on a tray to cool.

Cook bacon until almost crisp.

Add yellow onion and cook until onion is limp. Drain.

Mix bacon mixture with cooled taters and scallions.

Blend mayo, mustard, vinegar, oil, salt, and pepper. Add to tater mixture and toss. Fold in eggs. Cover and chill.