Texas' best potato salad

This makes a lot.  Thirty or forty normal servings 4-6oz servings.  But you'll see people loading up a pound or more on their plates.

Five pounds of new potatoes
One dozen eggs
One pound bacon
One diced medium sweet yellow onion
1/4 cup chopped green onions
One jar sweet pickle relish
Wishbone Olive Oil Vinegarette dressing
Mayonnaise (not Miracle Whip for the love of God!)
Mustard
Fresh cracked black pepper and salt to taste

Boil the potatoes, drain and refill the pot with cold water then cut the potatoes into bite sized chunks when you can handle them.  Leave on as much peel as you like.  Douse with the salad dressing and toss until all the pieces are separated and well cover (but not soggy) and chill.  Boil and peel the eggs, then cool them in ice or the refrigerator.  Cut across the whole pound of bacon to make 1/4" wide or so bits and fry.  Break up the bits so they all cook crispy, render out the fat but don't leave the bacon burnt.  Drain the bacon and let cool.  Lower the heat and caramelize the yellow onion in the bacon grease, drain and let cool.  It's best if you can mix everything when it's already chilled.  In a BIG bowl mash up the boiled eggs, then stir together well with the potatoes, bacon, onions, and pickle relish.  Mix in just enough mustard to give it a nice yellow color, then add in just enough mayonnaise to bind everything together.  Fresh cracked pepper and salt to taste.  Top with green onions.

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