While you're getting organized, start cooking the bacon since it requires the most hands-off time. Cook the 8 slices in a skillet over medium heat for about 15 minutes until crispy, then transfer to a paper towel-lined plate to drain and cool. Once cooled, crumble into small bits and set aside. While the bacon cooks, dice the celery rib finely, dice the pickles into 1/4-inch pieces, and chop the fresh dill. Having everything prepped will make assembly quick once the potatoes are ready.

Place the 2 lb potatoes (cut into 1-inch chunks) in a large pot with 1 tbsp salt and enough cold water to cover them by about 2 inches. Bring to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes until the potatoes are fork-tender but still hold their shape. You want them cooked through but not falling apart—I prefer to slightly undercook rather than overcook since they'll continue to soften as they cool and absorb the brine.

Drain the cooked potatoes in a colander and let them sit for about 5 minutes to release excess steam and moisture. Transfer them to a large mixing bowl and immediately pour the 1/4 cup pickle brine over them while they're still warm. The warm potatoes will absorb the tangy brine beautifully, adding flavor throughout. Let the potatoes cool to room temperature, stirring occasionally. This step is crucial—the brine soaks in while they cool, making every bite flavorful.

In a separate bowl, whisk together the 1/2 cup sour cream, 1/2 cup mayonnaise, 1 oz ranch seasoning, and 1/2 teaspoon onion powder until smooth and well combined. The mixture should be creamy and evenly seasoned with no lumps. Set aside until you're ready to combine with the potatoes.

Once the cooled potatoes from Step 3 are at room temperature, add the ranch dressing base from Step 4 and gently fold together until the potatoes are evenly coated. Add half of the crumbled bacon from Step 1, along with the diced celery, diced pickles, and chopped dill. Season with freshly ground black pepper to taste and fold gently until everything is combined. Avoid overmixing, which can break down the potatoes and make the salad mushy.

Transfer the potato salad to a serving bowl or platter. Top with the remaining crumbled bacon from Step 1 and a sprinkle of the reserved fresh dill for a fresh, appealing presentation. Serve chilled or at room temperature, depending on your preference.