Place the prepared potatoes in a large pot covered with cool water and bring to a simmer.
Simmer for 15-20 minutes or until fork tender. Drain thoroughly and set aside.
In a large mixing bowl, whisk together the mayonnaise, sour cream, white wine vinegar, mustard, salad and pepper until completely combined.
Add the potatoes and stir until fully coated.
Add the celery, green onion, chopped dill and chopped bacon and stir until fully incorporated.
Cover and allow to chill in the fridge for at least two hours or overnight.
Serve chilled.
Start with cold water.
Keep the potatoes at a simmer, not a boil.
Drain the potatoes thoroughly to keep the dressing nice and creamy.
Whisk the dressing ingredients before adding them to the potatoes.
Calories: 367kcal | Carbohydrates: 38g | Protein: 8g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 27mg | Sodium: 530mg | Potassium: 1149mg | Fiber: 4g | Sugar: 4g | Vitamin A: 362IU | Vitamin C: 22mg | Calcium: 56mg | Iron: 2mg