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Halve or quarter the potatoes evenly.
Place them in a large pot with cold water, add 2 teaspoons of the salt, and bring to a boil.
Cook just until the potatoes are tender and not falling apart, about 8 minutes, depending on your potato size.
Keep checking for doneness by piercing a potato with a fork or knife, looking for just a hint of resistance.
Drain in a colander.
In a serving dish, toss the potatoes gently with the olive oil, dill, salt, and pepper.
Serve warm immediately or at room temperature.