And we mean that it is the best ever potato salad. This recipe is a huge hit at all our family functions. Try it out and tell us what you think!
1 ½ pounds of red potatoes cut into small cubes, about 4 cups
1-12 ounce package thick cut bacon, diced
¾ cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons granulated sugar
2 teaspoons salt, divided
4-5 hardboiled eggs, peeled and diced
1 stalk celery from the middle of the bunch, finely diced, about ¼ cup
1 small sweet onion, finely diced, about 1/3 cup
Boil the potatoes in water with 1 teaspoon salt over medium heat until they are fork tender. Drain and set aside
Cook the bacon in a skillet over medium-low heat until crisp. Remove bacon from pan 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 remaining teaspoon of salt to the reserved drippings and whisk to combine.
In a large bowl, combine potatoes, eggs, celery, and onion. Pour the dressing over the ingredients and gently stir to coat evenly. Stir in bacon pieces.
Cover and refrigerate for a minimum of 3 hours before serving. Leftovers can be stored up to 4 days, covered, in the refrigerator (if they last that long!)