The Irresistible Potato Salad of Our Grandmothers

Have you always wondered why our grandmothers' famous potato salad is so good?

Maybe it's because of the bacon!

INGREDIENTS:

• 1 ½ pounds (680 g) of red potatoes, cut into small cubes 
• 1 package of 12 oz (340 g) bacon, cut into 1-inch pieces
• ¾ cup (170 grams) of mayonnaise
• 1 tablespoon (15 ml) Dijon mustard
• 2 teaspoons (10 ml) granulated sugar
• 1 teaspoon (5 ml) salt
• 4 hard-boiled eggs, peeled and chopped
• 1 stalk of celery, cut into small dice
• 1 small yellow onion, finely diced
• ½ medium green bell pepper, cut into small dice

Preparation

Boil the potatoes until they are tender. Drain the potatoes and set aside.

Screenshot Facebook / Brown Eyed Baker

Cook the bacon in a skillet over medium-low heat until crispy. 

Screenshot Facebook / Brown Eyed Baker

Remove the bacon with a slotted spoon and place on a paper towel-lined plate to drain. 

Reserve about 2 tablespoons of bacon fat and remove the skillet from the heat.

Add mayonnaise, mustard, sugar, and salt to the bacon fat and mix.

Screenshot Facebook / Brown Eyed Baker

In a large bowl, combine the potatoes, eggs, celery, onion, and green bell pepper. 

Pour the dressing over the ingredients and gently toss to coat. 

Screenshot Facebook / Brown Eyed Baker

Then fold in the bacon.

Cover and refrigerate for at least 3 hours before serving.