Dill Pickle Potato Salad with Bacon and Creamy Dressing
Roasted red potatoes meet tangy pickles bacon and a creamy dill dressing in this bold picnic favorite.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Spoon
Ingredients
- 2 pounds red potatoes, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon dry ranch seasoning
- 1 teaspoon dried dill weed
- 4 slices thick-cut bacon, cooked and crumbled
- 3 dill pickles, chopped
- 1/2 cup red onion, finely chopped
- 2 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoons dill pickle juice
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