Peel five or six Idaho potatoes and cube them. Boil them starting with very cold salt water. Chop three strips of thick-sliced bacon into pieces and fry until near crisp then add a large chopped sweet onion and caramelize. Strain the potatoes and add three chopped hard boiled eggs, a stalk of chopped celery, four chopped scallions, the caramelized onions and bacon, half a cup of sweet pickle relish, half a cup of mayonnaise, a teaspoon of fresh ground horse radish, and a table spoon of Dijon mustard. Add fresh ground black pepper and a pinch or two of sea salt, mixed lightly, not enough to break all the potatoes, sprinkle with chopped parsley leaves and a dash of sweet paprika.