Cut potatoes into quarters and cook until just done. Drain, cool, and dice potatoes. Cook bacon until crisp. Remove bacon; save 1 tablespoon of the drippings. Cook onion in the bacon drippings until onion is clear; drain. Separate egg whites and yolks; chop whites and crumble yolks. In a large bowl, add portions of potatoes, bacon, onion, egg whites, olives, sour cream, mayonnaise, and salt; mix gently after each portion is added. Top with egg yolks. Chill. Makes 12 to 16 servings.
Approximate Nutrient Analysis per serving (based on 16 servings without salt to taste):
550 calories, 35 g fat, 11 g saturated fat, 135 mg cholesterol, 700 mg sodium, 45 g carbohydrate, 4 g fiber, 5 g sugar, 13 g protein