6 cups cubed red potatoes (about 2 pounds)
10 slices bacon, cut into 1-inch pieces
1 1/4 cups mayonnaise
1 tablespoon Dijon mustard
2 teaspoons granulated sugar
1 teaspoon salt
5 hard-boiled eggs, chopped
1 stalk celery, diced
1/2 small sweet onion, chopped
1/2 medium sweet red pepper, chopped
Starting in cold water, boil the potatoes until they are fork tender. Drain the potatoes and set aside. Let cool for at least 15 minutes.
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.
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 2 hours before serving. Before serving, set potato salad out for 30 minutes and stir. About 12 servings.