Preparation Steps

• Preheat oven to 425°F. Line a baking sheet with foil or parchment paper and spray with nonstick cooking spray.
• In a large bowl, toss potatoes with olive oil, dry ranch seasoning, and 0.5 teaspoon dried dill weed to coat evenly.
• Spread the cubed potatoes on the prepared baking sheet and roast uncovered for 45 minutes, flipping halfway through, until potatoes are crispy. Let cool for at least 15 minutes.
• In a large bowl, combine the roasted potatoes, diced red onion, cooked bacon, chopped hard-boiled eggs, and diced dill pickles.
• In a separate bowl, whisk together mayonnaise, yellow mustard, dill pickle juice, 0.5 teaspoon dried dill weed, kosher salt, and pepper. Pour the dressing over the potato mixture and gently fold to combine.
• Serve the salad warm or chill in an airtight container before serving. Optionally, garnish with additional fresh dill.