Wash and cut potatoes in half. Don't peel yet (easier to do after cooking). Add to large pot and cover with water. Bring to a boil and cook on medium for 10-15 minutes or until just tender (fork enters easily). Don't overcook or let get mushy.
Meanwhile, cook bacon until browned and crispy. Remove from heat and set aside.
Cut boiled eggs in half and separate yolks from whites. Chop whites in small pieces. Add yolks to small bowl and mash.
In medium-sized bowl, add egg whites, celery, onion, parsley, dill, paprika, salt, and pepper.
To mashed yolks in small bowl, add mayonnaise and mustard and blend until almost smooth.
Add yolk mixture to large bowl with egg whites and other ingredients and incorporate thoroughly.
When potatoes are done, drain water. Peel each potato and gently chop into ½-inch pieces. Crumble cooled bacon. Add potatoes to egg mixture along with crumbled bacon. Blend thoroughly and refrigerate for at least 2 hours before serving (best refrigerated overnight).