4 cups red potatoes

Vegetable oil or cooking spray

2 hard-boiled eggs, chopped

6 slices of bacon, crisply cooked and crumbled

1/4 cup onion, finely chopped

1/2 to 1 cup of mayonnaise

Salt and pepper

Preheat the oven to 325 F. Scrub the potatoes and cut them into bite-sized pieces, leaving the skins on. Roast on a lightly oiled baking sheet until tender, about 40 minutes. Cool. Mix potatoes with eggs, bacon, onion, mayonnaise, salt, and pepper to taste. Chill thoroughly.

Recipe courtesy of Doris Anne Kahlert, Berne, Indiana