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 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 pepper. Pour the dressing over the ingredients and gently stir to evenly coat. Stir in the bacon.
Serve warm or cover and refrigerate for 3 hours to serve chilled.
- 4 cups cubed potatoes
- 10 slices bacon, cut into 1-inch pieces
- ¾ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 4 hard-boiled eggs, chopped
- 1 stalk celery, diced
- 1 small onion, chopped
- 1 medium bell pepper, chopped