4cupschopped green leaf or romaine lettuceplus additional for serving, optional
Place potatoes in a large pot and cover with cold water. Season with 1 tsp salt. Bring to a boil, then lower heat to medium-high and simmer for 8-10 minutes, just until fork tender. Drain well and set aside.
In a large mixing bowl, whisk together mayonnaise, sour cream, vinegar, garlic, onion powder, garlic salt, pepper, dill and celery salt until fully combined.
To the bowl add potatoes, bacon, tomatoes and green onions. Gently mix until evenly coated. (Reserve some bacon and green onion for garnishing)
Chill for 4 hours. Add lettuce and mix thoroughly just before serving garnished with reserved bacon and green onion. (May serve warm, chilled or at room temperature, if desired)
Chill leftovers in an airtight container. (Lettuce may wilt.)
Serving suggestion: I like serving this potato salad on a bed of the same lettuce used in the salad.