Place the cubed potatoes in a large pot of cold, salted water. Bring to a boil and cook for 10–12 minutes, or until fork-tender but not mushy. Drain and let cool slightly.
2. Prepare the Eggs
Place eggs in a pot of cold water and bring to a gentle boil. Cook for 9–10 minutes. Transfer to an ice bath, then peel and chop.
3. Make the Dressing
In a mixing bowl, combine mayonnaise, Dijon mustard, diced dill pickles, red onion, and celery. Stir until smooth and well blended.
4. Assemble the Salad
In a large bowl, gently mix the warm potatoes with the chopped eggs. Pour the dressing over the top and carefully fold until everything is evenly coated.
5. Season & Chill
Season with salt and black pepper to taste. Cover and refrigerate for at least 1–2 hours to let the flavors come together.
