- 3 pounds russet potatoes
- 1/2 pound bacon, cut into 1/2-inch pieces
- 1 large onion, diced
- 3 stalks celery, sliced
- 6 hard-boiled eggs, quartered and sliced
- 2 cups mayonnaise
- 1/4 cup milk
- 3 tablespoons sour cream (optional)
- 1/4 cup white vinegar
- 1 teaspoon celery salt
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, 15 to 20 minutes. Drain and cool. Remove skin from potatoes; quarter and slice.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
- Combine potatoes, bacon, onion, celery, and eggs together in a bowl. Whisk mayonnaise, milk, sour cream, vinegar, celery salt, salt, and black pepper together in a separate bowl. Fold mayonnaise mixture into potato mixture until incorporated. Refrigerate 8 hours or overnight to allow flavors to blend.