Sunny Potato Salad

Boil the potatoes in salted water for 15-20 minutes until fork-tender but still firm enough to hold their shape. Drain and allow to cool slightly, then peel and thickly slice into a large mixing bowl.

While the potatoes cool, cook the bacon in a skillet over medium-high heat until crispy, about 5-7 minutes. Transfer to a paper towel and crumble once cooled.

Chop the onion, tomato, and celery into uniform, bite-sized pieces and set aside separately.

In a small bowl, whisk together the mayonnaise, Gulden's Special Blend yellow mustard, tarragon vinegar, and sugar until smooth and well combined. Taste and adjust sugar if needed.

Add the chopped onion, tomato, and celery to the bowl with the sliced potatoes, and toss gently to combine.

Pour the dressing over the potato mixture and fold gently until all ingredients are evenly coated, being careful not to break apart the potato slices.

Fold in the crumbled bacon just before serving, reserving a small amount as a garnish if desired. Serve the salad at room temperature or chilled.