Cut potatoes into a large dice and boil or steam. Drain and cool.
Hard boil your eggs and cook your fresh or frozen peas. Drain, cool and peel eggs. Dice 2 of your eggs and 1/4 the other (goes on top).
Dice and fry off your bacon to a light crisp (keep aside a bit to go on top).
Add your onion. This lets your onion absorb your bacon flavours. Cool.
My dressing is as I like it, roughly the 1/4 cup of mayo thinned down with a tablespoon or 2 of milk until I'm happy with the consistency, you can add a little seeded mustard for flavour. You can use bottled potato salad dressing if you prefer.
In your bowl mix your potatoes, peas, bacon and onion, some torn mint leaves, pepper and your 2 diced eggs.
Add as much dressing as you need. Chill.
Spoon into your serving dish placing egg segments on top. Sprinkle with bacon and torn mint leaves on top.
I grow mint so I just grab it as I need it, I've not tried this with dried mint leaves. My Nanas original recipe called for parsley, I only changed my recipe in the last few years. If you don't have one try the other. She also used just plain mayo, I find plain mayo to thick for a dressing so I thin it out, because I can.
I also grow shallots so I switch between onion and shallots for this recipe. If I use shallots I don't panfry with the bacon.
I use Desiree potatoes or purple skinned potatoes, I just like them. They hold their shape well for this when cooked and don't break down to make it mush especially when many people are dipping in a serving spoon. But it's not a necessity, as long as you keep an eye on your potatoes and don't over cook.