Peel the potatoes and cut them into small pieces. Place them in a large pot and cover with water. Bring to a boil and cook for about 10 minutes, or until the potatoes are fork-tender. Drain well, then rinse under cold water to stop the cooking process. Transfer the cooled potatoes to a large mixing bowl.

Cook the eggs until hard-boiled using your preferred technique. I usually boil them for 10 minutes, let them sit covered for another 10 minutes, then cool them under cold running water before peeling.

Slice the eggs in half. Carefully remove the yolks and place them in a medium bowl. Set the egg whites aside on a cutting board.

Mash the egg yolks with a fork until they are finely crumbled. Add the mayonnaise and mustard, then stir until smooth and creamy.

Pour the yolk mixture over the potatoes. Add the pepper and gently stir until the potatoes are evenly coated.

Chop the egg whites into small pieces and add them to the bowl along with the bacon. Fold everything together until well combined.

Cover and refrigerate for at least 2 hours to allow the flavors to come together. Give the salad a gentle stir before serving.