Bacon Potato Salad Recipe

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels. Drain, reserving 2 tablespoons drippings. Drain potatoes. When cool enough to handle, peel and cut into cubes. Place in a large bowl. Add the onion, vinegar, celery seed, salt, pepper, bacon and reserved drippings; toss gently. Cool to room temperature. Fold in mayonnaise. Cover and refrigerate overnight. Yield: 8 servings.