Best Ever Potato Salad PRINT
- YIELD: 6-8 servings
- PREP TIME: 60 min
|4||cups cubed red potatoes (skin on)|
|10||slices bacon, cut into 1" pieces|
|1||Tbsp Dijon mustard|
|2||tsp granulated sugar|
|4||hard boiled eggs, chopped|
|1||stalk celery, diced|
|1||small onion, chopped|
|½||medium pepper, any color|
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.