Ballpark Potato Salad

about fifteen or so servings.

7-8 medium to large red or Yukon potatoes 1 lb. maple flavored bacon with about two thirds cup of the grease and scrapings form the pan 6-7 eggs. 1 ½ cup Hellman’s mayonnaise salt pepper paprika

Cook bacon crispy & reserve grease. Peel and cut potatoes into small pieces. Boil until tender. Drain and cool in the refrigerator. Hard boil eggs for ten to fifteen minutes. Cool in cold water. Cube up cooled off potatoes. Mix in scrapings from bacon and two thirds cup grease. Cut up eggs and add to potatoes. Crumble up bacon and add to potatoes. Mix well with mayo. Salt and pepper to taste and garnish with paprika. Chill and serve.