Instructions:
Cook the Potatoes:
Boil the potatoes in salted water until fork-tender. Drain and let them cool completely. Once cooled, dice into bite-sized pieces.
Combine Ingredients:
In a large bowl, mix together the diced potatoes, mayonnaise, Dijon mustard, dill pickles, red onion, celery, and chopped hard-boiled eggs.
Mix & Season:
Gently fold the ingredients until evenly coated. Season with salt and pepper to taste.
Chill:
Cover and refrigerate for at least 1 hour to let the flavors meld and the salad firm up.
Serve:
Before serving, stir gently. Adjust seasoning if needed. Garnish with fresh herbs (like parsley or dill) or a sprinkle of paprika for color, if desired.
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