Red Potato Salad

This is my new favorite potato salad recipe from my friend Kari. She didn't have a "recipe", they just throw it together so I had to experiment to get this one written down. You can use less green onions if you want, but I love them!

5 lbs red potatoes (8-12 depending on size), scrubbed and cubed (skins on)
2 tsp salt
1 tsp pepper
1 pkg center cut thick bacon
scant 2/3 cup mayo (leave some out if you accidentally overcook your potatoes!)
2 tsp vinegar
1 1/2 cups sliced green onions (green part)
salt and lots of pepper to taste

Makes about 16 - 1/2 cup servings.
194 calories, 8.7 grams fat, 2.7 grams fiber per 1/2 cup serving

Add about 2 tsp salt and 1 tsp pepper to water and boil potatoes until barely fork tender. Do not overcook! Meanwhile, fry the bacon until crisp and drain on paper towels. Drain potatoes immediately into a collander and rinse well for several minutes with cold water. When cool, cut bacon into very small pieces with kitchen scissors or a knife. Put cooled potatoes in a large bowl and add mayo, vinegar, green onions and bacon. Gently combine. Add salt and lots of pepper to taste and gently mix. You should be able to taste the pepper and flavors, kind of like a well-seasoned loaded baked potato. Not sure how much, just quite a bit, especially pepper. It will get a little bit creamy, and this is normal. Refrigerate several hours before serving to blend flavors.