Dill Pickle Roasted Potato Salad

Dill Pickle Roasted Potato Salad is dill-seasoned roasted potatoes mixed in with tangy dill pickles, crispy bacon, eggs, red onions, and a creamy dressing. It’s a delicious and unique. And when I say delicious, I am not kidding! Once you taste the difference roasting potatoes make in a potato salad, you will never boil the potatoes again!

• 3 pounds red potatoes, cut into small cubes
• 2 tablespoons extra virgin olive oil
• 2 tablespoons (1-ounce packet) dry ranch seasoning
• ½ teaspoon dried dill weed

• 1 small red onion, finely diced (about ½ cup)
• 8 pieces bacon, cooked, diced
• 6 large eggs, hard-boiled to your preferred doneness, chopped
• 1 cup (143 g) finely diced dill pickles
• 1 cup (232 g) mayonnaise
• 1 tablespoon yellow mustard
• ¼ cup (60 g) dill pickle juice
• ½ teaspoon dried dill weed
• ½ teaspoon kosher salt
• ¼ teaspoon pepper