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In a large pot or Dutch oven over medium-high heat, bring the salted water and potatoes to a boil. Reduce the heat to medium and simmer for 8-10 minutes, or until the potatoes are fork-tender. Drain the potatoes and allow them to cool.
In a large bowl, whisk together the mayonnaise, sour cream, dill, salt, and pepper until well-combined.
When they're warm enough to handle, slice the potatoes in halves or quarters, depending on their size. Toss in the potatoes, bacon, eggs, celery, and onion.
Cover the bowl and refrigerate it for up to 3 days. Serve it chilled or at room temperature. Enjoy!