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
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.