Potato Salad

Ingredients:
4 Russet Potatoes
4 slices of bacon, cooked and cut into crumbles
3 hard-boiled eggs, finely chopped
1/2 cup chopped scallion
1/3 cup chopped green olives
1/2 small green bell pepper, finely diced
3 tsps wine or Balsamic vinegar
3 tsps olive oil
1 cup mayonnaise
Salt and pepper to taste

Notes:
Boil unpeeled potatoes in water until fork tender throughout. When cool enough to handle, peel potatoes by hand. Chop into slightly than larger bite-size pieces.

Layer one-third potatoes in a large bowl. Top with 1 teaspoon each of oil and vinegar, and a bit of salt and pepper. Add one third of the rest of each of the ingredients, including mayonnaise. Repeat for two more layers. Fold and stir the salad with a large spoon. You may need to add additional mayonnaise.

Serve cold.