Place whole unpeeled potatoes in a large saucepan. Cover with water. Cover pan and bring to a boil. Simmer for 25 to 30 minutes, or until potatoes can be pierced easily with a fork. Drain and let cool until easy to handle.
Cut unpeeled potatoes into halves or quarters, depending on size of potatoes. Chunks should be no larger than 1 inch.
In a small bowl combine mayo, mustard, pickle juice & celery salt or other seasonings you like I add salt & pepper.
In a large bowl, combine potatoes, pickles, bacon & sauce mix. stir to blend. Cover and refrigerate until serving time.