Dice potatoes into 3/4” pieces and place in a medium to large pot. Fill the pot with water to cover the potatoes and add a large pinch of salt. Bring to a boil and cook until you can easily pierce the potatoes with a fork. Drain potatoes and set aside.

While the potatoes are cooking, make the sauce. In a large bowl, whisk together the mayonnaise, pickle juice, dijon mustard, garlic, dill, and ¼ tsp freshly ground pepper. Because the pickle juice is already pretty salty, taste the sauce first and then add salt to taste if needed.

Add the chopped pickles and drained, cooked potatoes to the bowl of sauce. Toss potatoes to coat, and serve with extra fresh dill on top.