Ingredients

The following ingredients have 7 Servings
  • 1½ pounds red potatoes (cut into small cubes (about 4 cups))
  • 12 ounce package bacon, cut into 1-inch pieces
  • ¾ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • 4 hard-boiled eggs (peeled and chopped)
  • 1 stalk celery (finely diced)
  • 1 small yellow onion (finely diced)
  • ½ medium green pepper (finely diced)

Instruction

  • Boil the potatoes until they are fork tender. (If you're not sure how to boil the potatoes, this is a good resource.) Drain the potatoes and set aside.
  • Meanwhile, cook the bacon in a skillet over medium-low heat until crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate to drain. Pour off all but 2 tablespoons of the bacon drippings in the skillet and remove the pan from heat.
  • Add the mayonnaise, mustard, sugar and salt to the reserved bacon drippings in the skillet and whisk to combine.
  • In a large bowl, combine the potatoes, eggs, celery, onion and green pepper. Pour the dressing over the ingredients and gently stir to evenly coat. Stir in the bacon.
  • Cover and refrigerate for at least 3 hours before serving. Leftovers can be stored, covered, in the refrigerator for up to 4 days.