The Best Potato Salad

Step 1: Shake the French dressing ingredients together in a jar until well combined.

Step 2: Put the potatoes and 2 teaspoons of salt in a large pot of cold water. Turn on the heat. Once the water is simmering, cook for 4 minutes, or until the potatoes are just cooked and still a little firm in the middle. They will continue cooking from residual heat. Drain immediately and gently.

Tip: Start checking at 4 minutes and check every 30 seconds. Drain as soon as a potato can be pierced with almost no resistance; avoid overcooking so the potatoes do not crumble when tossed.

Step 3: Carefully transfer the hot potatoes to a large bowl and pour the French dressing over them. Toss gently to coat, then leave them for 2 hours so they absorb the dressing and cool.

Tip: Use as few gentle turns as possible to coat the potatoes.

Step 4: Lay half the bacon in a cold nonstick pan. Set the heat to medium-high and cook until golden; the fat will melt as the pan heats, so the bacon cooks in its own fat. Turn and cook the other side until golden. Drain on paper towels and repeat with the remaining bacon. Once cool and crisp, chop into small pieces.

Step 5: Mix the creamy dressing ingredients in a bowl until combined.

Step 6: Add the creamy dressing, celery, cucumber, onion, and most of the bacon to the potatoes. Toss gently to combine.

Step 7: Serve garnished with the remaining bacon. If time allows, set the salad aside for a few hours or overnight so the flavors can meld; it can also be served straight away. Serve at room temperature, not cold from the refrigerator.