Instructions:
1. Cook Potatoes: In a large pot, cover the cubed potatoes with water and bring to a boil. Cook for 10-15 minutes until tender. Drain and allow to cool.
2. Prepare Dressing: In a large mixing bowl, combine mayonnaise, Dijon mustard, chopped dill pickles, and chopped red onion. Stir until well blended.
3. Assemble Salad: Add the cooled potatoes and chopped hard-boiled eggs to the dressing. Gently mix to ensure all ingredients are coated.
4. Season: Add salt and pepper to taste.
5. Chill and Serve: Refrigerate the potato salad for at least 1 hour before serving. Garnish with fresh dill if desired.
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