Quick Pickle and Roasted Potato Salad

Directions

Roast Potatoes: Toss potatoes valves in oil and season with salt and pepper. Lay out in a roasting pan. Roast until tender and golden brown. 400 degrees, 25-35min. Set aside to cool to room temp.
Prepare Dressing: In a small bowl, combine, mayo, yogurt, vinegar, mustard, dill, lemon zest, and juice. Season with salt and pepper to taste.
Assemble Salad: In a large mixing bowl, combine the cooked potatoes and quick pickles. Pour the dressing over the salad and toss gently to coat evenly.
Chill: cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.
Serve: Before serving, give the salad a gentle toss. Sprinkle with bacon and more chopped dill. Adjust seasoning if needed.
Serve chilled as a side dish or on its own.