1. Fill a large pot with salted water and bring to a boil. Add the whole red potatoes and cook for about 15 minutes, or until tender but still firm. Drain and let cool completely.

2. Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10–12 minutes. Transfer eggs to ice water to cool, then peel and chop into bite-sized pieces.

3. Cook the turkey bacon in a large skillet over medium heat until crisp, turning occasionally. Transfer to paper towels to drain, then crumble into small pieces.

4. Once the potatoes are cool, chop them into chunks, leaving the skins on for texture and color.

5. In a large mixing bowl, combine the potatoes, chopped eggs, crumbled turkey bacon, onion, and celery.

6. Stir in the mayonnaise until evenly coated. Season with salt and black pepper to taste.

7. Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.