8 Med  New Potatoes
4 tbs  Lemon or Lime Juice
4 tbs  Vegetable Oil
to taste  Salt
to taste nbspPepper
4   Hard-boiled eggs, coarsely chopped
1 C  Mayonnaise (use more if necessary)
3 tbs  Cider Vinegar
1 sm can  Green Chilies
4 to 6 slices  Bacon crumbled
1 or 2  Green Onions chopped

Boil the potatoes just until tender when pierced with a fork. Drain, and as soon as you can handle them peel and dice. Toss with the lemon/lime juice, green chilies, oil and salt to taste. Make sure to do this while the potatoes are warm to help the flavors combine. Cool then add pepper and chopped eggs. In this step you can also add other optional ingredients. Blend the mayonnaise with vinegar then toss over the potato salad, gently folding until all pieces are coated. If the potatoes seam a little dry add a bit more mayonnaise. This salad is lovely when placed on a dish on top of a lettuce leaf.