Place the potatoes and salt into a pot, and fill with enough water to cover. by 2-inches.
Bring to a boil, and cook for about 10-12 minutes or until fork tender. Drain well then set aside.
Meanwhile, cook the bacon in a large skillet until crisp. Remove to paper towels to drain, then crumble. Set aside.
Reserve 3 Tbsp bacon drippings in the pan. To the skillet over medium-high heat add the diced onion to the drippings. Cook until softened and beginning to brown. Add the garlic, cook for 1 minute longer.
Whisk in the vinegar, oil, sugar, Dijon, celery salt and black pepper. Bring to a simmer and whisk in the oil. Cook just until the sugar is dissolved and dressing is slightly thickened around 1-2 minutes. Remove from the heat and add the crumbled bacon to the dressing reserving some for garnishing.
Use a large spoon or spatula to gently toss the potatoes with the dressing,green onion and parsley.
Serve warm, at room temperature or chilled garnished with bacon, green onion, parsley and celery seeds.