The BEST EVER Potato Salad recipe from a friend's grandmother, with a special secret ingredient in the dressing! It converted me from being a potato salad hater to a potato salad lover!
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.
Notes
Potatoes: You can substitute Yukon gold potatoes; they also hold their shape well in potato salad.
Onion: You can use one shallot in place of the chopped onion.
Mayonnaise: You can substitute all or part with sour cream or plain Greek yogurt. These will both impart more of a tangy flavor but will still work.
Storage: Leftovers should be stored in an airtight container in the refrigerator for up to 3 days.
Make-Ahead: You can prepare this potato salad and keep it covered, in the refrigerator, up to 1 day in advance of serving it.