Begin by filling a large stock pot about ¾ full with ice cold water. Now, leaving the skin on, quarter the red potatoes. As you are slicing the potatoes, add them to the stock pot with the cold water. Placing the potatoes in the cold water will preserve the potatoes' color.
Next, place the pot of water and potatoes onto the stovetop and boil until the potatoes are fork tender.
The boiling process will take about 20-25 minutes, but check them with a fork periodically as you don't want to overcook them and end up with mashed potatoes.
While the potatoes are boiling, prepare the bacon. The fastest way to do this is by frying it. I love to use a Cast Iron Skillet or my outdoor griddle if I cook a significant amount. You can also bake the bacon in the oven on a broiler pan. Just be sure to line the inside with foil for easy clean-up. Lastly, you can also air fry your bacon. Whichever one is easiest for you, then you do you!
Once the bacon is done cooking and cooling, dice it up into small pieces and set it aside.
It's time to prepare your hard-boiled eggs. I find that the easiest method for doing so is to use an egg cooker, and I trust you will find this device invaluable once you've used it as well. Once the eggs are done, peel, cool, and slice them. Set the eggs aside as well.
Now, drain the potatoes in a large strainer and place them back into the stock pot. Add the eggs and bacon to the stock pot and mash using a potato masher until you've reached your desired consistency. For a nice balance, I prefer to keep some larger pieces of potatoes with the rest, similar to chunky mashed potatoes.
Lastly, add the remaining ingredients to a separate bowl, whisk them together, and pour it into the potato salad. Stir it all up until thoroughly combined, cover, and refrigerate for at least 2 hours or overnight.