Place the cubed Russet potatoes in a large pot of salted water. Bring to a boil and cook for 10-12 minutes until fork-tender. Drain and let cool completely.

In a skillet over medium heat, cook the chopped beef bacon until crispy, about 8 minutes. Drain excess fat and set aside.

In a large mixing bowl, whisk together the mayonnaise and yellow mustard until smooth.

Gently fold the cooled potatoes, cooked beef bacon, hard-boiled eggs, celery, and red onion into the dressing mixture until well coated.

Cover and chill in the refrigerator for at least 1 hour before serving to allow flavors to meld.