Step 1

Preheat oven to 425°F. Prepare a sheet pan by lining with foil or parchment paper.

Step 2

Place cubed potatoes on a baking pan. Sprinkle with salt, pepper, and season salt. Drizzle olive oil over top and then use your hands to toss the potatoes, making sure every single piece is coated.

Step 3

Bake, uncovered, for 30-45 minutes, or until the potatoes are crispy. Turn once half-way through baking.

Step 4

Allow to cool for at least 15 minutes before adding to the salad.

Step 5

In a large bowl, add potatoes, onion, bacon, eggs, mayonnaise, mustard, dill weed, and salt & pepper. (You can reserve 1-2 eggs to set on top instead of mixing in.)

Step 6

Using a spatula, gently stir the ingredients until fully combined and every potato is covered.

Step 7

Can be served warm or refrigerated until ready to serve. If refrigerating, place in an airtight container.

Step 8

Optional: Sprinkle with chopped parsley before serving.