Place potatoes in a pot and cover with cold water. Put over high heat and bring to a boil.Boil until potatoes are fork tender, about 5 to 10 minutes. Drain. Let cool until lukewarm.Place potatoes in a large bowl. Add onion and celery.Place cucumber in a paper towel or clean kitchen towel and squeeze as much water out as you can. Place into a medium bowl. Mix in vinegar, sour cream, yogurt, dill, salt and pepper.Pour dressing and bacon onto potatoes and gently toss.Refrigerate until ready to serve.