Start by washing and peeling 2 pounds of russet or Yukon gold potatoes. Cut them into quarters and set aside.

Chop ½ cup each of celery and red onion, and ¼ cup of dill pickles. Prepare 2 hard-boiled eggs.

In a large pot, add water and a pinch of salt. Bring it to a boil and add the quartered potatoes. Cook for 15-20 minutes until fork-tender.

Drain the potatoes and let them cool for 10-15 minutes. Once cooled, chop them into bite-sized cubes.

In a mixing bowl, combine 1 cup of mayonnaise and 1 tablespoon of Dijon mustard with salt and pepper. Whisk until smooth.

Gently fold in the chopped celery, red onion, dill pickles, and hard-boiled eggs into the dressing.

Fold the cooled, cubed potatoes into the creamy mixture carefully.

Taste and adjust the seasoning with additional salt and pepper if needed.

Cover and refrigerate for at least 1 hour to chill and meld flavors.

Serve cold, garnished with fresh dill if desired.