Peel potatoes and cut into one-inch cubes. Make them as uniform as possible so they will cook at the same rate. Add the potatoes to a large pot and cover with cold water, just about an inch above the potatoes. Bring to a boil over medium-high heat and cook until just fork tender, about 20 minutes. You want them soft, but not mushy-soft like you would for mashed potatoes. Drain and set aside to cool.

While the potatoes are cooling, combine the remaining ingredients in a large mixing bowl and mix well.

Add the cooled potatoes and stir or toss well to combine.

Refrigerate potato salad for at least 2-3 hours before serving. Garnish with more fresh dill and sliced dill pickles, if desired.