The delicious potato salad of our grandmothers

Have you ever wondered why our grandmothers' potato salad was so good?

Maybe it's because of bacon!

INGREDIENTS:

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

Instructions

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

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

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Remove the bacon and place it on a plate with paper towels.

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

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

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

Pour the dressing over the ingredients and stir gently.

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Then add the bacon.

Cover and refrigerate for at least 3 hours before serving.