Place the bacon in a skillet over medium heat and sauté until golden and crispy. Transfer to a paper towel-lined plate to drain any excess fat.

In a bowl, combine the potatoes with the sautéed bacon and the next 8 ingredients.

Add the dressing ingredients to a mixer and blend for 1 minute until smooth.

Pour the dressing over the potato mixture and gently toss to coat evenly.

Transfer the mixture to a ring mold or bundt pan. For easy removal, line the mold with plastic wrap before adding the salad.

Refrigerate the salad for several hours or overnight to set.

Invert onto a serving platter, carefully remove the plastic wrap, and garnish the potato salad with strips of red bell pepper arranged like rays.

For extra color, you can add greens such as curly leaf lettuce or endive around the salad.