• For fully cooked boiled eggs, add the eggs when the water begins to simmer and cook in gently boiling water for 10 minutes. For jammy eggs, add the eggs when the water begins to simmer and cook in gently boiling water for 6 minutes and 30 seconds. Remove from water then transfer the eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes. Next, peel and slice.
• Cover a 15x10-inch sheet pan with foil and spray with non-stick cooking spray. Slice potatoes in half (or in quarters if they're large.) Combine potatoes, oil, ½ teaspoon salt, and ½ teaspoon pepper in a bowl and tossing gently.
• Bake at 400° for 40 to 45 minutes or until potatoes are tender and lightly browned. Cooking time will depend on how large the potatoes are.
• Cook bacon in a single layer on a sheet pan covered in foil in the oven for 25 to 30 minutes at 400°. Cooking time will depend on if the bacon is thin or thick cut. Remove from oven and drain on paper towels then chop in large pieces.
• I like to build the salad in individual plates/bowls instead of a large serving dish. Add lettuce to serving plates. Arrange potato, chopped bacon, green onions, and sliced eggs over lettuce. Sprinkle on more salt and pepper in needed.
• Dress each salad with dill sauce and serve.

DRESSING

• Make the dressing 2 to 24 hours ahead of time and refrigerate.
• In a small mixing bowl, combine yogurt, mayonnaise, dill, lemon juice, salt, and pepper. Cover and refrigerate.