2 lbs. fingerling potatoes
1 lb. bacon
2 stalks celery
4 small green onions
12 stuffed green olives
1/4 cup mayonnaise
1 lbsp. lemon juice
Wash and peel the potatoes and cut into 1/2 to 3/4 inch pieces. Bring a large pot of lightly salted water to a boil. Add potatoes and cook until tender but still firm. About 10 minutes.
Slice the bacon into small pieces and cook over medium high heat in a large, deep skillet until evenly brown. Do not overcook.
Chop the celery, green onions, stuffed olives and radishes into small pieces and combine into a large bowl. Add the potatoes and bacon and mix together. Add mayonnaise and lemon juice to taste, stir, and place in the refrigerator for a couple of hours to chill before serving.
If desired you can add a few hard boil eggs on top.