Dad's Favorite Potato Salad

• 3 pounds small red potatoes (cut into bite sized pieces)
• ½ pound bacon (cooked, drained and crumbled)
• 2 celery stalks (chopped)
• 1 large onion (diced)
• 9 hard boiled eggs (sliced)
• 2 cups Hellman’s Light Mayonnaise
• 1 – 2 tablespoon(s) stone ground mustard
• 1 (or less) tablespoon sugar
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon paprika
• 1 tablespoon fresh dill chopped

Fry bacon until crispy, drain and let sit until cool. Crumble and set aside. Fill large pan 3/4 of the way with cold water. Chop red potatoes into bite sized pieces placing immediately into water. Heat on high until boiling. Cook for 7 – 10 minutes until pieces are firm but tender. Remove from heat and drain. Let cool. At the same time cook hard boiled 9 eggs placing them in pan of water, heating until boiling. Boil for ten minutes. Immediately remove from heat plunging them into cold water. Drain and refrigerate. Meanwhile chop celery and onion place in large bowl. Set Aside.
In small bowl mix mayonnaise with mustard, salt, pepper, paprika and dill. Add sugar to taste.
When all ingredients are cooled peel 6 eggs and chop. Toss celery, onion, bacon, potatoes and eggs with mayonnaise mixture. Transfer to serving bowl. Slice last 3 eggs and place on top of salad. Sprinkle with more paprika for garnish. Refrigerate until cold.