Red Skinned Potato Salad with Bacon

Made this for a summer gathering yesterday. It's based on a recipe found on "Allrecipes.com" but I tweaked it a little. Husband and friends said it was the best they had ever had. :)

Prep time: 1 hour. Chill time: 1 or more hours. Serves: 10-12

• 2 pounds baby red potatoes- scrubbed clean and cut out any blemishes or sprouts, leaving most skin intact.
  
• 6 eggs, boiled, cooled and cut into chunks
  
• 6-8 slices bacon, fried crisp, drained, and crumbled.
  
• 2 stalks green onion, washed, and chopped
  
• 1-2 tsp white vinegar
  
• 2 cups mayonnaise (not Miracle Whip) (can use the olive oil mayo for added flavor)
• 3 tbsp milk or half-n-half
  
• 1 tsp. salt and 1 tsp. pepper
  

Directions

1. Bring a large pot of water to a boil. Carefully add potatoes and boil until tender but still firm (15 min.) Remove from heat and pour off hot water, Run cold tap water over potatoes for a couple minutes. Cool completely.
   
2. While potatoes are boiling: cook eggs in a small pan and cover with cold water and dash of salt. Bring water to a boil and boil for 10 min. Remove from heat. Immediately run cold water over eggs 3-5 min. Let them remain in the cold water until completely cool to touch. Peel and rinse.
   
3. Fry bacon until crisp. Remove to paper towels to drain and cool. Crumble when completely cooled.
4. Cut up potatoes & eggs into bite sized chunks, chop the green onions. Place all into a large bowl. Add crumbled bacon. In a smaller bowl mix mayo, milk, vinegar, salt and pepper together until well blended. Pour over potato mixture, gently folding them until well coated. Cover and put in fridge for 1 hr or more before serving.
   

I only used 6 slices of bacon...but would probably use a couple more for more flavor.