Radishes. Add raw radishes (2 lbs) to a pot of water and bring to a boil. Boil, uncovered, for 15 minutes, or until a fork inserted into the center feels tender. Once cooked, drain them and remove as much liquid as possible, then slice in half.
Dressing. In a small bowl, combine mayonnaise (2/3 cup), mustard (2 tablespoons), fresh dill (2 tablespoons), salt (1 teaspoon), and black pepper (1/2 teaspoon).
Combine. Add dry radishes, bacon (8 slices), eggs (4), celery (1/2 cup), and scallions (5) to a large bowl. Pour dressing over the salad ingredients, and toss until everything is thoroughly coated.
Chill. Place salad in the fridge, allowing the ingredients to marry until you're ready to serve. (Best if chilled overnight, but a few hours will do). Enjoy!