Ranch Potato Salad

Add the potatoes and 1 tablespoon of fine salt to a large saucepan or small pot. Add enough cold tap water to cover the potatoes.

Place the pot over high heat and cover. Once the water boils, reduce the heat to maintain a very slow, steady simmer. Cook until the potatoes are fork-tender, 10 to 12 minutes.

When the potatoes are tender, gently pour them into a colander and let drain for 5 minutes.

Transfer them to a large bowl. Add the pickle brine and toss gently to coat, then set aside to let the potatoes cool completely.

In a large frying pan over medium heat, add the bacon slices. Once the bacon starts to sizzle, reduce the heat to medium-low and cook, flipping the bacon occasionally, until browned and most of the fat has rendered, about 15 minutes.

Transfer the cooked bacon to a plate lined with paper towels to drain and cool.

Whisk together the sour cream, mayonnaise, and ranch seasoning in a small bowl.

Once the potatoes have cooled, crumble the bacon and divide the crumbles in half. Add half the bacon to the bowl with the potatoes along with the sour cream mixture, celery, pickles, most of the dill (reserve a little for garnish), and black pepper to taste.

Toss well but gently, with a silicone spatula, to combine all the ingredients. Taste, adding salt if needed.

Serve right away at room temperature or cover and refrigerate the potato salad until chilled, at least 2 hours.

Before serving, garnish with the reserved crumbled bacon, remaining dill, and a few grinds of black pepper.

Store leftovers (without the garnishes) for up to 3 days in an airtight container in the fridge.