Potato Salad

This has to be the best recipe I have ever come across. It is also the easiest. So in my book this one's a keeper!
Serves- A crowd

5-6 large potatoes peeled and cut into chunks
1 pound of bacon
1/2 of a red onion diced
4-5 hard boiled eggs
1 16 oz bottle of lite Ranch Dressing
1 1/2 cups diced celery

Cut the potatoes into equal sized chunks and place in a large pot with enough water to cover the potatoes. Bring to a boil and add enough salt to make the water taste like sea water. Boil until fork inserted into a chunk goes in easily. Remove from heat and let drain. While the potatoes are still hot, sprinkle liberally with vinegar and let cool. Cut the potatoes into bit sized pieces. Cut the bacon into chunks and place in a large skillet. Cook until crispy. Drain on a paper towel and let cool. Dice the onion and celery. Peel and dice the eggs.
To Assemble- Place all the ingredients in a large bowl. Pour the entire bottle of dressing over all. Stir to mix well. Refrigerate until ready to serve.

Cook's Notes
Pouring vinegar over the hot potatoes allows you to further season them with flavor. After they cool the potatoes are less likely to absorb flavor.
To Boil the eggs- Before placing in water, poke a pin sized hole into the bottom of each egg. This will keep them from cracking during the cooking process. Place in warm water and bring to a boil. When the water boils, set a timer for 7 minutes(no more). Stick to this time and you will not have eggs with that funny green ring around the yolk. Immediately run cold water over them until you can handle them. Peel right away. This will prevent the shells from sticking to the egg. Also, the fresher the egg, the less likely they are to stick.
Onions- If onions make you cry, keep them in the frig. A cold onion won't release that annoying gas that makes your eyes tear up.