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Preheat oven to 425°F with a rack in lower-third position. Line a large rimmed baking sheet with parchment paper; set aside.
Place potatoes, water, and salt in a medium microwave-safe bowl or shallow dish; cover with plastic wrap and poke several holes in plastic wrap to vent. Microwave on HIGH until tender when pierced with a fork, about 9 minutes.
While potatoes are still hot, carefully transfer them to prepared baking sheet. Using the flat bottom of a measuring cup or glass, smash each potato, spacing about ½ inch apart for maximum browning (potatoes don’t need to stay intact). Drizzle smashed potatoes with oil and sprinkle evenly with 1 tablespoon of the ranch seasoning.
Bake potatoes in lower third of oven until golden and crisp, stirring halfway through, 45 to 50 minutes.
While potatoes roast, whisk together mayonnaise, mustard, garlic, pepper, pickle brine, and remaining 2 tablespoons ranch seasoning in a large bowl until smooth.
Remove potatoes from oven; cool at least 10 minutes. Transfer to bowl with mayonnaise mixture along with pickles, feta, red onion, and dill. Serve at room temperature garnished with more dill.