Grandma Maedge's Potato Salad

My grandmother's potato salad was a unique blend of American-style and German-style potato salads. She never wrote her recipe down, and I've been trying for years to duplicate it. This year I finally nailed it. This is just how I remember it as a kid.

• Ready In: 1 hr
• Serves: 12

Ingredients

• 4  large potatoes (baking size, or equivalent amount of small potatoes)
• 4  eggs, hard-boiled
• 4  slices bacon
• 1⁄2 medium onion (or 1 small)
• 1  teaspoon vinegar
• 1  cup mayonnaise (more or less to taste)
•  salt

Directions

1. Night before:.
2. Boil potatoes in jackets until tender, but not too done; boil eggs. Let both chill overnight in fridge.
3. Next day:.
4. Peel and slice potatoes and eggs into large bowl.
5. Dice bacon, and render out fat in skillet over medium heat.
6. Remove cooked bacon and save for other uses (or just eat it).
7. Dice onion and saute in bacon fat over medium heat until it starts to caramelize.
8. Add capful of vinegar and heat for 1 minute more.
9. Pour fat and onions over potatoes and eggs and stir to coat. Let sit for 15 minutes.
10. Add salt to taste, and mayo to desired consistency.
11. Best if left overnight to marinate. Serve chilled.