Quarter potatoes (about 1 inch in size) and place in a large pan of cold water. Add in a teaspoon of salt. Bring to a boil and cook until the potatoes are just fork tender. Drain and allow to cool in the refrigerator.
In a small bowl combine mayo, sour cream, vinegar, mustard, pepper, celery seed, pickle relish and salt to taste.
In a bowl combine chilled potatoes, celery, red onion and bacon. Pour dressing over the top and gently toss to coat.