• Boil the potatoes until just fork tender. Drain and let cool.
• Cook the bacon until browned, then cut into lardons or strips.
• Prepare the eggs by boiling until hard boiled, let cool, then slice into rounds.
• Place prepared potatoes, cooked bacon lardons, Fresno chili peppers, spicy dill pickles, green onions and sliced hard boiled eggs in a large mixing bowl. Fold in dill dressing until coated. Serve right away or refrigerate for up to two days.

Dill Dressing

• Combine sour cream, mayonnaise, fresh dill, dried dill and Lawry's garlic salt in a small bowl until creamy. Save any remaining dressing in the refrigerator. This can also be used as a dill dip for vegetables.