Canadian potato salad

Up there, there is a local version of potato salad to eat cold. It is a very filling version.

1. Wash and peel potatoes, cut into quarters. Boil in a large pot of salted water until tender, not mushy. Drain and cool enough to handle.
2. Dice the potatoes into 1-inch squares and place in a large bowl.
3. Slice 5 thin slices off of 1 of the radishes and set aside. Chop the remaining radish finely and add to the potato.
4. Crumble one slice of bacon and add to the bowl. Cut the remaining bacon into 1/2-inch pieces and set these aside.
5. With one egg, slice off the ends, then thinly slice five slices from the center and set aside. Dice the remaining eggs and add to the bowl.
6. Gently toss all the ingredients in the bowl.
7. Mix the mayonnaise with the vinegar and a good dash of salt. Stir this into the salad in the bowl.
8. Top with the sliced ingredients previously set aside. Sprinkle the top with paprika and chill for 2 hours.