Red Skinned Potato Salad

• 1 pound red potatoes
• 3 eggs
• ½ pound bacon
• ½ onion or green onion
• ½ stalk celery, chopped
• ¼ cup sour cream
• ¼-⅓ cup mayonnaise
• salt and pepper

1. Bring pot of water to boil. Add chopped potatoes and cook until tender but firm, about 15 minutes. Drain and refrigerate to cool.
2. Place eggs in saucepan and hard boil. Remove, cool, peel, and chop.
3. Cook bacon, crumble and set aside.
4. Chop cooled potatoes, leaving skin on. Add to the bowl with bacon, eggs, onions, and celery. Add mayo, sour cream, salt, and pepper to taste. Chill for an hour before serving (may want to reserve bacon for stirring in right before in order to maintain crunch).