Dill Pickle Roasted Potato Salad with Bacon - Zest Plate

Ingredients

• 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 and 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 kosher salt
• ¼ teaspoon pepper