Step 1

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.

Step 2

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.

Step 3

Add the mayonnaise, mustard, sugar and salt to the reserved bacon drippings in the skillet and whisk to combine.

Step 4

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.

Step 5

Cover and refrigerate for at least 3 hours before serving. Leftovers can be stored, covered, in the refrigerator for up to 4 days.