In a medium jar, combine Dijon mustard, apple cider vinegar, extra virgin olive oil, water, sugar, minced garlic, salt, and pepper. Shake until well combined.

Peel and dice waxy potatoes into ¾-inch cubes. Place them in a large pot, cover with cold salted water, and simmer for 4-5 minutes until fork-tender. Drain and let cool.

In a large mixing bowl, transfer the warm potatoes and pour the prepared dressing over them. Toss gently and let rest for 2 hours.

In a separate bowl, whisk together mayonnaise, Greek yogurt, celery seeds, salt, and pepper until smooth.

Add the creamy dressing to the potatoes along with cucumber, celery, onion, and crispy bacon. Gently toss until well mixed.

Transfer to a serving dish and garnish with reserved bacon pieces. Serve chilled or at room temperature.