Rinse and scrub potatoes under cold water.
Place potatoes in a large pot and cover with cold water.
Season the water with salt and bring to a boil, cook for 15-20 minutes, or until a fork goes in easily with just the slightest bit of resistance.
While the potatoes are cooking we can prep our green onions. Cut diagonally (on the bias) to get nice, thin slices of onion.
Next halve a large onion and cut off the roots.
You'll only need half of the onion so wrap one in plastic wrap and reserve it in the fridge.
Flip the onion onto it's rounded end and take the wiggily core piece out from the center. Then with long slender strokes, slice the onion going against the layers.
Reserve the slices in a separate bowl.
Stack the bacon on top of each other and cut sticks about the same width as your onions.
In a cold pan, it is critical that the pan be stone cold, place your bacon sticks and fry over medium heat.
Cook until all the fat has rendered from the bacon and they are dark and crispy.
Take the bacon out of the pan and reserve three tablespoons of the bacon fat and use a paper towel to mop up the excess.
Caramelize the onions in the same pan. Cook over medium heat for 15 minutes or until they are amber in color and slightly soft. You don't need to cook them all the way soft.
Somewhere along the recipe timeline your potatoes should have finished cooking. When they're done, drain them in a colander.
When they are thoroughly dry, cut them in wedges roughly half the size of a golf ball.
Put the wedges in a large bowl along with mayo, the bacon, caramelized onions, most of the green onions, and rendered bacon fat.
Fold this together careful not to mash the potatoes and taste for seasoning.
This can be made ahead and stored in the refrigerator, or eaten warm straight from the bowl.
Garnish with reserved green onions. And as always, Chow!