8 large red potatoes
2. Chop and cook bacon and onion together, until bacon is crispy. Drain grease into a bowl and reserve.
3. In a small bowl mix mayonnaise, sour cream, bacon drippings and milk. In a large bowl, combine potato, eggs, and the onion-bacon mixture. Add mayo mixture to potato mixture and toss. Cover with plastic wrap and refrigerate for 2-3 hours.
4. Served topped with lettuce, tomatoes, and cheese.