Hard boil the eggs (method in the notes).
Put the peeled and halved potatoes in a pot and cover with water. Bring to a rolling boil for 8-10 minutes. Remove from water immediately when easily poked through with a fork and allow to cool.
Cook the bacon until desired doneness. Cool and chop 3 of the strips into bite sized pieces. Set the other two aside for the deviled egg filling sauce.
Chop the potatoes into bite sized pieces and put them in a large mixing bowl. Add the chopped carrots, pickles, onion, and bacon. Stir everything together
Peel the eggs and cut them in half lengthwise. Remove the yolks and set aside. Chop the whites of the eggs into bite sized pieces and add to the potato mixture.
Put five of the yolks (10 halves) in a medium sized mixing bowl. Smash them with the back of a fork. Add the pickle juice, Crumble the reserved strips of bacon and add to the bowl. Add chopped dill, paprika, and pepper. mix everything together. Add the mayo slowly. You may not want the full 1/2 cup depending on how much mayo you typically like in potato salad. Taste and add salt or adjust seasoning. You can add more of the yolks if you want. I do not use salt, because the pickles give it a nice salty flavor. Stir until you have a creamy non-chunky consistency and pour over the potato mixture. Reserve some of the deviled egg sauce if you reserved eggs to devil and use for garnish.
Allow to chill for a good while before serving so the flavors have time to settle in together. Garnish with chopped green onion or chives and paprika.
One of our favorite readers left a comment on our Deviled Eggs with Bacon and Avocado post with a foolproof way to hard boil and peel eggs. It is almost magic.
Put eggs in a pot in a vegetable steamer, bring water level to bottom of steamer. Bring to a boil, lower heat and steam for 15 minutes. Meanwhile prepare an ice bath. After the 15 minutes, plunge eggs in ice bath for 15 more minutes. This really does make peeling very easy.