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Place the potatoes in a large pot of salted water and bring to a boil. Simmer until tender.
Drain and leave to cool completely.
Cut bacon into small pieces and fry until crispy. Set aside to cool.
Whisk together the dressing ingredients until smooth. Taste and season as desired.
Cut the cooled potatoes in half and toss with the dressing, bacon, pickles, eggs, spring onion and dill. Season generously with cracked black pepper and a little salt as needed.
Place in the fridge until needed. It is ideal to make the salad at least 4 hours ahead of time.