Ultimate Creamy Potato Salad

• 2 1/2 pounds red potatoes cut into 1-inch chunks
• 5 slices thick-cut bacon chopped
• 3/4 cup mayonnaise
• 1 tablespoon spicy brown mustard
• 1 cup dill pickles finely chopped
• 1 clove garlic crushed with press
• 1/2 teaspoon sugar
• 3 stalks celery thinly sliced
• 2 cups corn kernels from 3 ears
• 2 green onions thinly sliced

1. In large saucepot, combine potatoes, 1 tablespoon salt, and enough water to cover by 1 inch. Cover; heat to simmering on high. Reduce heat to maintain simmer. Cook, partially covered, 10 to 12 minutes or until very tender.
2. Meanwhile, in 12-inch skillet, cook bacon on medium for 10 minutes or until crisp. Transfer bacon to plate to cool. Transfer 3 tablespoons bacon fat to large bowl along with mayonnaise, mustard, pickles, garlic, sugar, and 1 1/4 teaspoon salt. Whisk to combine; set dressing aside.
3. Drain potatoes well; gently toss with dressing. Let cool 15 minutes; fold in bacon, celery, corn, and green onions. (Can be refrigerated up to 1 day.)

red potatoes, bacon, mayonnaise, brown mustard, dill pickles, garlic, sugar, stalks celery, corn kernels, green onions

Taken from www.yummly.com/recipe/Ultimate-Creamy-Potato-Salad-972406 (may not work)