Bacon Ranch Potato Salad

1. Preheat oven to 425°F.
2. Transfer the sliced potatoes into a large bowl.
3. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt, freshly ground black pepper to taste.
4. Using your hands or a spoon, mix the potatoes, oil and seasoning until evenly coated.
5.  Dump the potatoes out onto a large coated sheet pan and spread them into a single layer.
6. Place in the oven and cook for 15 minutes, use a metal spatula to stir and mix so they cook evenly.
7. Cook for another 10 minutes or until the potatoes are tender.
8. While the potatoes are cooking, whip up the ranch dressing, cook the bacon and slice the red onions.
9. Remove the cooked potatoes and transfer to a large mixing bowl.
10. Pour the ranch dressing over the cooked potatoes and add in the chopped bacon and red onions.
11. Mix together until combined.
12. Garnish with fresh dill and serve hot.

Ranch 

1. Add the mayo along with the rest of the ingredients to a wide mouth mason jar.
2. Using an immersion blender, blend until combined.
3. Once combined, check the consistency. If you would like thinner, just add a little more coconut milk and mix together with a spoon.
4. Serve immediately or place lid on the jar and store in the fridge for up to one week