Fill a large pot two-thirds of the way full with water - make sure it's enough to cover the potatoes, but not so much that the water will spill over once it's boiling with the potatoes in it. Add 2 tbps of Diamond Crystal kosher salt in with the water, then set the pot, with a lid on it, over high heat on a stove top to boil.

While waiting for the water to boil, prep the potatoes by washing any dirt off of them with water. If your potatoes are on the larger side consider cutting them into halves or thirds using a sharp knife and a cutting board - ideally you want each potato or piece of potato to be between 1.5 and 2.5 inches wide. You may have some smaller potatoes and that's okay.

At this point the water probably isn't boiled yet, so set aside the potatoes and start cooking the bacon. You can cook the bacon on a Traeger grill or in the oven. Follow the link in the notes section to read how to make Traeger bacon, or read on to learn how to make bacon in an oven.

Line a rimmed sheet pan with foil. Remove the bacon from the packaging and lay the strips out in a single layer on top of the foil. Place the sheet pan in a cold oven, close the oven door, then turn the oven on to 400 degrees F. Cook the bacon until it's at your desired crispness, typically between 17 and 22 minutes depending on how thick your bacon is and how long your oven takes to warm up.

By the time the bacon is in the oven, the pot of salted water should be boiling. Use tongs to carefully place the potatoes in the pot and cook them for 5 minutes to start. If your potatoes are on the smaller side they may only need 5 minutes to cook, but the larger ones could take up to 20 minutes to cook. After the first 5 minutes are up, take a sharp knife and poke the smaller potatoes to test for doneness. If the knife goes in to the center of the potato with minimal resistance, use a pair of tongs to remove the potato from the boiling water and set them on a large plate to cool. Keep boiling all of the potatoes until they are soft but not completely mushy.

The bacon should be done around the same time as the last of the potatoes. When the bacon is done cooking, remove the pan from the oven (be sure and use a hot pad or oven glove) and use a pair of tongs to remove the bacon and set it on the paper towel-lined plate to soak up the bacon grease. Let it rest for a couple of minutes to cool, then use the knife and cutting board to chop it into small pieces. You can do this by stacking several strips of bacon on top of each other and cutting them into small strips, then repeating until all the bacon is cut. Place the cut bacon into a large mixing bowl.

Once the potatoes are cool, cut them into bite-sized chunks (around half an inch thick) and place those chunks into the mixing bowl with the bacon.

Prep the rest of the potato salad by dicing both the celery and the pickle using the knife and cutting board and adding both into the mixing bowl. Measure out the mayo, yellow mustard, apple cider vinegar, and ⅛ tsp of Diamond Crystal kosher salt into a small bowl, then stir with a whisk to combine thoroughly. Scoop the mayo mixture into the mixing bowl with the bacon and veggies and gently stir with a large spoon to coat all of the ingredients with the mayo mixture. Taste the potato salad and add more kosher salt if desired, stirring to combine. Serve immediately, or cover and place in the fridge to serve later.