Categories: Salads, Vegetables, Meats 
      Yield: 4 servings 
  
---------------------------WHOLE FAMILY COOKBOOK--------------------------- 
      2 lb Red potatoes ;small 
    1/3 lb Bacon ;diced 
      1 c  Yellow onion ;peeled, thinly 
           -                     sliced 
      4    Scallions ;chopped 
    1/4 c  Mayonaise 
    1/2 ts Dry mustard (Coleman's) 
      1 tb White wine vinegar 
    1/2 c  Olive oil 
           Salt 
           Black pepper ;feshly ground 
      2    Eggs ;hard boiled 
  
  Wash the potatoes and drain.  Using a paring knife, trim a band of the peel 
  about 1/2 inch wide (depending on the size of the potatoes) around the 
  circumference of each potato. This will form an attractive "belt". Boil the 
  trimmed potatoes gently in ample, lightly salted water until just tender. 
  The potatoes are done as soon as they pierce easily with a sharp knife. 
  Carefully drain, spread on a tray, and allow to cool. Cook the bacon in a 
  medium sized frying pan until almost crip. Add the onion and cook until 
  limp. Drain off any excess fat. Place the cooled potatoes in a bolw along 
  with the cooked bacon and onion, and the scallions. In another bowl, blend 
  together the mayonnaise, dry mustard, vinegar, oil and salt and pepper to 
  taste add to the bowl of potatoes and toss together. Fold in the 
  hard-boiled eggs. Cover and refrigerate. Serves 4 to 6.