Add the potatoes to a large pot and cover with water.
Bring the potatoes to a boil, add 2 teaspoons of salt and cook just until fork tender, approximately 10 minutes.
Meanwhile, add the Hellmann's Mayonnaise, Maille Mustard, chopped celery, onion, relish, vinegar, celery seed and mix to combine.
Once the potatoes are fork tender, drain and add to the prepared mixture and stir to coat the potatoes with the prepared dressing.
Stir in the eggs and chopped dill then taste and season with salt and pepper as desired.
Cover and refrigerate at least 4 hours.
Before serving, mix in the chopped bacon.
Serve and enjoy!