Thoroughly wash, scrub, and dry 10 large red potatoes.

Cut all of the potatoes into cubes (making sure they are all relatively the same size to ensure even cooking). Place the potatoes in a large pot and cover them by 1-2 inches of cold water. Add ¼ tsp. Kosher salt to the potatoes.

Bring the water to a boil. Once the water is boiling reduce to a low boil. Cook the potatoes on a low boil for 7-8 minutes or until the potatoes are fork tender.

Once the potatoes are tender (but not mushy) place them in a strainer and drain all of the water. Allow the potatoes to cool in the strainer or alternately you can spread them out on a sheet pan to speed up the cooling process.

Place 6 eggs in a pot and cover them by 1-2 inches of cold water.

Place the pot (uncovered) on the stove top and bring the water to a boil. Once the water is boiling, turn off the heat, cover, and set a timer for 12 minutes (leaving the pot on the burner).

After 12 minutes, remove the eggs with a slotted spoon and place them in a bowl of ice water to cool. Allow the eggs to cool for at least 5 minutes in the ice bath. Remove the eggs and dry with a towel.

To peel lightly tap each egg on a hard surface and carefully peel and discard the shells. Place the peeled eggs on a cutting board and cut into chunks.

Add ½ cup mayo, 2 Tbsp. Dijon mustard, 3 Tbsp. kosher pickle juice, ½ tsp. Garlic powder, ½ tsp. Onion powder, ¼ tsp. kosher salt, and ¼ tsp. Pepper to a small bowl. Stir until completely combined with a fork or a small whisk.

Finely mince ¼ cup of fresh dill. Add the dill to the dressing and stir until combined.

Place the cooled potatoes and chopped eggs in a large mixing bowl. Drizzle some of the dressing over the top and carefully fold the dressing into the salad. Continue to add as much dressing as you like until the salad has reached your desired consistency.

To Serve: Garnish with extra minced dill and adjust salt and pepper levels as needed.