Potato Salad Bake

INGREDIENTS

bacon slices, cut into 2-inch pieces

4 lb

russet potatoes, peeled and cut into 1 ½ -inch pieces)

1 tsp

salt

1 cup

mayonnaise

1/2 cup

sour cream

3/4 cup

milk

3 tbsp

dill pickle juice, plus ¼ cup finely chopped dill pickles

1 tbsp

yellow mustard

1/2 tsp

ground black pepper

1 tsp

celery seed

1/2 cup

chopped yellow onion

1 cup

sliced pimiento-stuffed Spanish olives

2 cups

shredded cheddar cheese