Start by washing and scrubbing the russet potatoes, then cut them into bite-sized chunks. Place the potato chunks in a pot of cold, salted water. Bring the water to a boil and cook the potatoes until they are tender but still hold their shape, typically around 10-12 minutes. Drain the potatoes and let them cool slightly before proceeding.
Hard-Boiling the Eggs
Hard-boil the eggs by placing them in a pot of cold water. Bring the water to a gentle boil and let the eggs cook for about 9-10 minutes. Once done, transfer the eggs to an ice bath to cool quickly. Peel and chop the eggs.
Creating the Flavorful Dressing
In a mixing bowl, combine the mayonnaise, Dijon mustard, diced dill pickles, finely chopped red onion, and finely chopped celery. Mix these ingredients well to create a tangy and creamy dressing that will bind the salad together.
Bringing It All Together
In a large bowl, gently combine the cooked and slightly cooled potatoes with the chopped hard-boiled eggs. Pour the flavorful dressing over the mixture and toss everything together until the potatoes and eggs are well coated. Season with salt and black pepper to taste, ensuring a balanced flavor profile.
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