Dill Pickle Potato Salad

0 Scrub potatoes clean of any dirt and remove any spuds. Add the potatoes to a stockpot and cover with water. Add 2 teaspoons salt and bring to a boil. Once the water is boiling, carefully submerge the eggs and cook for exactly 7 minutes. Transfer the eggs to an ice bath and cool for 5 minutes before peeling. Cook the potatoes until completely fork-tender, around 15 minutes total. Drain the water and let the potatoes cool completely.
1 Add the beef bacon to a separate skillet and place over medium-high heat. Cook the bacon until golden brown, around 5 minutes. Flip and cook the other side until golden brown and slightly crispy, around 3 more minutes. Transfer the cooked bacon to a plate lined with paper towel to absorb excess grease. Set aside until cooled then slice into large pieces.
2 In a large bowl, combe the mayonnaise, vinegar, dill pickle juice, mustard, dill, green onion, chives and ¼ teaspoon black pepper. Whisk to combine. Using your hands, roughly tear the potatoes into bite-sized chunks and add them to the dressing along with the sliced pickles. Gently toss until the potatoes are fully coated in the dressing. Taste for seasoning and adjust with salt and pepper as desired.
3 Transfer the potato salad to a large serving platter. Slice the eggs in half or quarters and arrange overtop of the salad. Garnish with the sliced beef bacon and serve immediately or cover and refrigerate for up to 5 days.