Place potatoes in a large mixing bowl. Drizzle the potatoes with olive oil (about 1 tbsp). Add ½ tsp salt, ¼ tsp white pepper, and 1 tsp dill weed. Stir with a spatula until all potatoes are coated in olive oil and seasonings.
Spread potatoes in a single layer on a baking sheet.
Roast the potatoes for 15 minutes. Remove from oven and use a spatula to stir, ensuring that that they are in a single layer when you finish stirring.
Return the potatoes to the oven and cook for another 15 minutes, or until potatoes are cooked through and many of them begin to brown. Remove from the oven and let cool.
While potatoes are cooling, slice the onions thin and dice the celery small, and set aside.
Make the dressing by whisking together all of the dressing ingredients.
Once the potatoes have cooled, combine the potatoes, onions, celery, and crumbled bacon in a large mixing bowl. Add dressing and stir with a spatula until dressing is evenly distributed. Chill until serving.