Cut potatoes in halves or quarters so they are evenly sized. Put potatoes in large saucepan, add water to cover, and add 1 teaspoon salt. Over high heat, bring to boil. Turn heat down to medium low, cover pan, and boil potatoes 10 to 12 minutes, or until just tender but still firm.
Drain potatoes well; place in a bowl to cool for at least one hour or overnight.
Peel and chop eggs.
In a large bowl, gently mix potatoes, eggs, onion, celery, and bacon.
In a small bowl or large measuring cup, combine the dressing ingredients: mayonnaise, mustard, relish, dill, lemon juice, salt and pepper.
Pour dressing over potatoes, eggs, onion, celery, and bacon; gently fold in until potatoes are well coated and everything is mixed together. Taste and adjust seasonings. Add salt and pepper, if needed.
Store in refrigerator, covered tightly. Serve chilled.
Video
Notes
Choose a thin-skinned waxy variety of potatoes for best results, i.e. Yukon Gold, red potatoes, new potatoes, or fingerlings. It’s your choice whether you want to peel them. I like to leave the peelings on.
If you prefer, don’t stir in all of the bacon. Reserve ½ cup to sprinkle on top for a garnish. Or garnish with a sprinkle of chopped parsley or paprika.
If you soak the chopped onions in ice water for about 30 minutes before adding them to the salad, it takes the bite out of them and makes the onion flavor less strong.
Instant Pot cooking method: You can cook the hard boiled eggs and the potatoes together. Cube potatoes and place in Instant Pot with ¾ cup of water and 1 teaspoon salt, place eggs in with potatoes, whole. Set to High Pressure for 5 minutes, when done, do a quick release. Remove the eggs and immediately place in ice water until ready to peel. Drain potatoes well.
To prep ahead: Cook potatoes and eggs using desired method; chill in fridge overnight. Prepare the dressing and store separately. Cook bacon a day ahead.