McNamara Potato Salad

3 lbs rose potatoes, cut into fourths or eighths with the skin on (any small sized waxy potato)

3 large eggs

1/2 cup red onion, finely chopped

1 cup green peas

1 cup bacon, chopped and cooked

1/4 cup dill pickle, chopped

2 tablespoons chives, finely chopped

3 tablespoons balsamic vinaigrette

1/2 cup mayo

Salt and Pepper

In a pot of room temperature water, add the cut up potatoes and a tablespoon of salt. Bring to a boil and simmer for about 15-20 minutes, or until tender (but not mushy).
Drain the potatoes and toss with the vinaigrette while still warm.
While the potatoes cool, add the eggs to a pot of room temp water, bring to boil and turn off. Let the eggs sit for 8-10 minutes in the hot water, then drain and pop in an ice bath until you're ready to use. This method makes sure you don't get any of those grey rings around your yolks.
Peel the eggs and chop up (I used an egg slicer).
Add the all of the ingredients to the potatoes, reserve half of the chives for garnish.
Mix together, season with salt and pepper, and garnish with chives.