Directions

Boil the potatoes until they are fork tender. Drain 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 to drain. Pour off all but 2 Tbsp of the bacon drippings in the skillet.

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, onions and pepper. Pour the dressing over the ingredients and gently stir to evenly coat. Stir in the bacon.

Cover and refrigerate for a least 3 hours before serving.