Boil potatoes for 25 to 30 minutes. Or until potatoes can be pricked with a fork with very little resistance.
Hard boil 3 eggs.
While the potatoes and eggs are boiling, fry six strips of bacon until crispy. Reserve two tablespoon of the bacon grease.
Chop the dill, onions, and celery, if using. I used a combination of red onion and green onion, but you can use either.
Next, crumble the bacon, and peel and chop the boiled eggs.
Peel the boiled potatoes and cut into quarters. Cut each quarter into eight sections.
Add all the chopped ingredients in a large bowl and gently mix.
Dressing: Mix all the salad dressing ingredients, including the reserved bacon grease.
Pour the dressing over the chopped ingredients and stir gently until combined. Chill a few hours until ready to serve.