Bacon Potato Salad - Family Legacy

3 pounds russet potatoes

½ 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

¼ cup milk

3 tablespoons sour cream

¼ 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.