Chop potatoes into bite size pieces and add to a large pot with 2 tsp of salt and cover with an inch of water. Bring to a boil and then reduce to a simmer for 10-15 minutes (or until potatoes are fork tender). Drain and let cool.

In a large bowl combine mayonnaise, pickle brine, French’s Dill Pickle Mustard, salt and pepper.

Add in diced onion, diced celery, fresh dill and cooled potatoes. Mix to combine and refrigerate for at least an hour to get everything cool.

Serve with a sprinkle of extra dill and chopped chives.